This succulent seafood dish features sea scallops, creamed corn, and crispy kale! Perfect for a light dinner or fancy lunch, this meal is sure to impress!
Preheat your oven to 400 degrees.
In a medium sized skillet, melt 1 Tbsp of butter over medium-high heat.
Toss in the corn kernels, and cook for 2 or 3 minutes while stirring.
Reduce the heat to medium. Whisk the corn starch into the milk until dissolved and then carefully add it to the corn. Stir it up and add 1/4 tsp of salt and some freshly ground black pepper to taste.
Reduce the heat to a simmer, cover, and cook for about 5 minutes.
Lightly spray a sheet pan with cooking spray. Spread the kale out in an even layer. Sprinkle with 1/8 tsp of salt, and mist with cooking spray.
Place it in the oven for about 10 minutes. Check often to ensure it doesn't burn.
Melt 2 Tbsp of butter in a skillet over medium heat.
Carefully add the scallops, and cook about 3 or 4 minutes. With tongs or a small spatula, flip them over and continue cooking.
Drizzle 1/2 Tbsp soy or tamari sauce over the scallops. They should be done in about 8 minutes - just make sure they are nice and golden brown on each side.
Spread half of the corn mixture onto the middle of a plate. Arrange half the scallops over the corn. Spread the kale around the corn, and then top with the crumbled bacon and diced tomato.