Sage, pine nut and kale scallops with chilli oil

Name: Sage, pine nut and kale scallops with chilli oil
Cook time: 10
Yield: 2
Ingredients: 2 scallops in shells Small handful of chopped curly kale 1 tsp pine nuts, toasted 8 sage leaves 1 tbsp chilli oil Pinch of sea salt and cracked black pepper

2 people

Ingredients:

2 scallops in shells
Small handful of chopped curly kale
1 tsp pine nuts, toasted
8 sage leaves
1 tbsp chilli oil
Pinch of sea salt and cracked black pepper

Method:

Massage the kale in a bowl for 2-3 mins to tenderise the leaves and soften the fibres and then combine with toasted pine nuts and sage leaves.
Toss the scallops in the bowl with a good glug of chilli oil and season well with salt and pepper.
Then transfer all ingredients to the scallop shells and roast in a preheated oven at 200˚C for 6-8 mins. Garnish with a little grated parmesan.