Lemon-Shallot Scallops with Kale

Serves 6 / This sea-inspired, hypoallergenic entrée may help ease fibromyalgia symptoms.

1/2 cup arame
1 tablespoon olive oil
1 bunch kale, washed, trimmed, and roughly chopped
2 tablespoons toasted sesame seeds
2 teaspoons olive oil
1-1/2 pounds sea scallops
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 teaspoons butter or ghee
3 tablespoons minced shallot
1/2 teaspoon minced garlic
1/4 cup white wine
1 tablespoon fresh lemon juice
2 tablespoons finely chopped fresh parsley

1. Soak arame in water for 5 minutes; drain. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add arame and kale, and stir-fry for about 5 minutes. Turn off heat, add toasted sesame seeds, and toss. Remove from pan and keep warm.

2. In the same skillet, heat 2 teaspoons olive oil over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to pan and sauté 2 minutes on each side. Remove scallops from pan and keep warm.

3. Melt butter or ghee in pan. Add shallots and garlic, and sauté 30 seconds. Add wine and lemon juice; cook 1 minute. Return scallops to pan; toss to coat. Remove from heat and sprinkle with parsley. Serve with kale-arame mixture.