Warm Kale and Chorizo Salad with Patagonian Sun-Dried Tomato Scallops & Sauce
photo and recipes courtesy of Chef Stefan Czapalay for Clearwater Seafoods
Serves 2 Portions
1 Package of Clearwater Sun-Dried TomtatoScallops and Sauce
4 cups of washed kale, chopped
2 Chorizo sausages, crumbled
2 strips of bacon, chopped
½ onion, diced
2 green onions, chopped
1 small tomato, seeded and diced
1 small carrot, diced fine
1/2 yellow pepper, diced
¼ cup olive oil
1 Tbsp sherry vinegar
Sea Salt, To taste
Black Pepper,To taste
- In a large pot of boiling salted water par cook the sausages for 3 minutes, remove and chop
- Place cook kale in the same water for 1 minute, remove and cool under cold water
- In a small sauté pan warm the Clearwater Seafoods Sun-Dried Tomato Scallops & Sauce as per instructions and reserve
- In a large sauté pan, cook bacon and when half way add chorizo, carrot and onion and continue cooking until sausage and bacon are lightly browned and onion and carrot are tender
- Add tomatoes and peppers for 30 seconds.
- Add kale and mix well over the heat for 1 minute.
- Season well with salt and pepper and stir in juice and zest of lemon, sherry vinegar and olive oil
On two large round plates make “nests” of the warm Kale salad and leave the center empty
Divide the Sun-Dried Tomato Scallops & Sauce between the two plates and sprinkle with green onions
** Grate fresh Parmigiano cheese over the top if desired
Chefs Note: For a lighter version omit bacon and sausages and use Olive oil to sauté the onion and carrot
* Clearwater Garlic Cream Scallops & Sauce Available
Walmart, Longos, Loblaws, Superstore, Atlantic Superstore, Dominion (NL), Fortinos, Zehrs
Markets, Provigo (QC), Metro, Sobeys, Giant Tiger, Federated Co-‐op*
Chef Stefan Czapalay – Biography
Stefan Czapalay, c.c.c. (Certified Chef de Cuisine), is one of Canada’s premiere culinary
activists who came to the forefront of the Canadian culinary scene in the early '90s.
He has been a guest chef at many of Canada's top cooking schools and represented
Culinary Team Canada for the World Individual Culinary Championships in Melbourne,
Australia where he won Bronze.
Growing up in rural Nova Scotia,he was a wild food forager at a young age.
He led groups of tourists on wild mushroom and otheredible plant expeditions. With a
focus on sourcing local food, Stefan opened his nationally--‐acclaimed restaurant, Seasons in Thyme in Prince Edward Island in 1993. It was awarded three stars from “Where to Eat in Canada” and Four Diamonds from CAA/AAA.
In 2001, Chef Stefan joined Clearwater Seafoods as their executive chef. Stefan has been actively involved in both product and customer development
inspiring chefs around the world with his dedication to sustainable harvesting and
Stefan’s relationship with Clearwater was born by chance after reluctantly testing their
frozen--‐at--‐sea scallops. As a firm believer of “fresh is best”, he was leery of trying the frozen product.
To his chagrin, Stefan was amazed by the incredible taste and by the frozen scallops’
ability to perfectly sear every time. For Clearwater and Chef Stefan, it’s been a match made in heaven ever since.
Stefan is a member of the CCFCC, IACP, Research Chefs
Association, La Chaîne de Rôtisseurs, the Opimian Society and a charter member of