- 1 Meyer lemon
- Canola or grapeseed oil
- 1 bunch purple kale, destemmed and roughly chopped
- 2 tsp chili powder, divided
- Salt and freshly ground pepper
- 6 sea scallops
- 3 Tbsp reposado tequila (optional)
- 1 Tbsp butter
- 1 clove garlic, smashed
- 2 bay leaves
- 1/4 cup pomegranate arils
Zest lemon. Using a chef knife, cut off all of the white pith from all around lemon. Working over a bowl, use a paring knife to cut between membranes to release lemon segments into bowl. Squeeze juice from membranes into bowl and discard membranes.
In a medium frying pan over medium heat, add just enough oil to coat bottom of pan. Gently lay lemon segments in pan to caramelize. Flip once after about 1-2 minutes, then let cook 1 minute more. Carefully remove from pan and set aside.
Add a drizzle of oil, kale, and 1 tsp of chili powder. Season with salt and pepper. Cook, turning often, until beginning to wilt, 3-5 minutes. Remove from pan and divide between 2 plates.
Return pan to stove over medium-high heat and again, add enough oil to coat pan. Season scallops with salt and pepper and add to pan, seasoned side down. Season top sides. After 45 seconds-1 minute, flip scallops over. Season with remaining 1 teaspoon chili powder. After 15-30 seconds, carefully add tequila and light on fire. Stand back because it will flame. Once flames subside, add butter, garlic, and bay leaves. When butter melts, add lemon juice. Bring to a simmer and transfer scallops atop kale.
Garnish with charred lemon segments and pomegranate arils. Remove bay leaves and garlic from sauce and pour over top of scallop salad.