Maple-Seared Scallops with Creamy Kale (Comfort food)

Serves 4

• 12 sea scallops
• Pinch of each salt and hot-red-chili flakes
• 10 ml canola oil
• 15 ml maple syrup
• 30 ml water

1. Pat scallops dry with paper towels ; sprinkle with salt and chili flakes, season with fresh pepper.
2. Heat a large non-stick frying panover medium-high, add oil, then scallops ; cook until dark golden, about 2 minutes per side.
3. Transfer scallops to a plate and reduce heat to medium.
4. Add maple syrup and water to pan, stir umtil saucy, about 30 seconds ; drizzle over scallops.
5. Serve with Creamy Kale.

Creamy Kale

Serves 4

• 2 small bunches kale
• 30 ml butter
• 250 ml 35% cream
• Pinch of salt

1. Wash and dry kale well, remove and discard stems ; coarsely chopped leaves (about 16 cups)
2. Melt butter in a large frying pan over medium-high, add kale, cream and salt ; cook, stirring occasionally, until cream has thickened, 4 to 5 minutes.

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