Grilled Scallops With Kale and Olives

Ingredients

• scallops
• olive oil
• salt and pepper
• 1 bunch chopped kale (preferably lacinato)
• ½ cup pitted olives (oil-cured are my favorite here)
• thinly sliced red onion
• lemon juice
• salt (go light because of the olives)
• lots of black pepper

Preparation

1. Heat a charcoal or gas grill until very hot.
2. Rub the grill grate with a little oil and put it 3 or 4 inches from the heat.
3. Brush the scallops with olive oil, sprinkle with salt and pepper, and grill until they’re brown on the bottom and release easily from the grill, 2 to 3 minutes.
4. Turn and brown on the other side; total cooking time should be 3 to 5 minutes; take the scallops off the grill before the interior becomes totally opaque.
5. Toss with 1 bunch chopped kale (preferably lacinato), 1/2 cup pitted olives (oil-cured are my favorite here), thinly sliced red onion, olive oil, lemon juice, salt (go light because of the olives) and lots of black pepper.

20 minutes