1 bunch kale
1/4 cup shallot chopped
2 garlic cloves finely chopped
2 red jalapenos, cored and seeded
3 chipotle chilis in adobo sauce
2 T olive oil
2 tsp chili chipotle powder
1/2 lb bay scallops
Sautée scallops for 2 minutes on medium high heat. Add garlic, shallot, peppers, and stems of the kale. Sautée for 5 mintes, add kale leaves and cook additional 3-4 minutes. Season with a bit of sea salt and pepper.
