Seared Scallops with Kale

Needing some light fare after all that holiday eating?

Ingredients:

9 scallops
1 tsp flour
4 slices bacon
2 cups chopped kale
1/4 red pepper, diced
1 tbsp butter
salt and pepper to taste
3/4 cup white wine
1 tbsp balsamic vinegar
1 tsp honey

Begin by blotting the scallops dry with paper towels then dust with a little flour.

Fry up the bacon and chop. Reserve 2 tbsps bacon fat and set the bacon aside. Add the red pepper to the same pan and sauté until tender-crisp. Toss in the kale and mix to wilt then add the bacon back. Remove all to a plate and keep warm.

To the same skillet add back the reserved 2 tbsps bacon fat and 1 tbsp butter. Sear scallops 2-3 minutes on each side. Salt and pepper to taste.

Serve on top of the kale with lemon.