Sage, pine nut and kale scallops with chilli oil

plate 2 people
clock 10


  • 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



  1. 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.  
  2. Toss the scallops in the bowl with a good glug of chilli oil and season well with salt  and pepper.  
  3. 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.