Grilled Scallops With Kale and Olives

By Mark Bittman

Updated May 3, 2024

Grilled Scallops With Kale and Olives
Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer.
Total Time
20 minutes
Rating
4(84)
Comments
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Cook scallops on the grill, and they’ll stand up to stronger flavors like kale and olives in this hearty grilled salad. You’ll want to firmly massage your kale with its lemon dressing to tenderize it, so it doesn’t overpower the delicate grilled scallops. If desired, you could even grill the kale, then toss with the olives and onions just before serving.

Featured in: A Dozen Simple Ways to Serve the Perfect Scallop

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Ingredients

Yield:2 to 4 servings
  • Olive oil, for brushing
  • 1bunch chopped kale (preferably lacinato)
  • Fresh lemon juice
  • Salt and pepper
  • ½cup pitted olives (preferably oil-cured)
  • Thinly sliced red onion
  • 12large scallops
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Heat a charcoal or gas grill until very hot. Rub the grill grate with a little oil and put it 3 or 4 inches from the heat.

  2. Step 2

    Toss kale to taste with oil, lemon, salt and lots of pepper; massage kale until tender. Add olives and red onion and toss to coat.

  3. Step 3

    Brush the scallops all over with oil and sprinkle with salt and pepper. Grill until scallops are browned and release easily from the grill, 2 to 3 minutes per side. Take the scallops off the grill before the interior becomes totally opaque. Toss with kale salad and serve immediately.

Ratings

4 out of 5
84 user ratings
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Comments

Mariah

Changes: Made with broccoli floretes. Sautéed these in olive oil and butter with olives and capers and 1/2 c. lemon juice and 1/2 c white wine. Grilled scallops on griddle over gas heat. Added a couple of shakes of paprika while cooking. Plated in soup bowls. Bottom layer was basmati rice, second layer broccoli mix, and then added scallops. Used 1/4 lb scallops and 1 cup broccoli for the recipe. Olives were varied, pitted, and drained from juice. Great and easy!!!!

SaratogaTB

Absolutely delicious and a great way to use all that CSA Kale. I need better olives next time.

Mariah

Changes: Made with broccoli floretes. Sautéed these in olive oil and butter with olives and capers and 1/2 c. lemon juice and 1/2 c white wine. Grilled scallops on griddle over gas heat. Added a couple of shakes of paprika while cooking. Plated in soup bowls. Bottom layer was basmati rice, second layer broccoli mix, and then added scallops. Used 1/4 lb scallops and 1 cup broccoli for the recipe. Olives were varied, pitted, and drained from juice. Great and easy!!!!

Joyce

This was not a success for us. I think the scallops may be too delicate a match for kale. Even though I used my own baby leaf kale, it seemed coarse.

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