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Spring supper: Make diver scallops with a kale salad

The perfect spring (or summer) meal? Seafood and salad, of course! Here, chef Eric Gabrynowicz makes pan-seared diver scallops with blue potatoes, asparagus and a ramp vinaigrette, along with a kale and quinoa salad.
/ Source: TODAY recipes

The perfect spring (or summer) meal? Seafood and salad, of course! Here, chef Eric Gabrynowicz makes pan-seared diver scallops with blue potatoes, asparagus and a ramp vinaigrette, along with a kale and quinoa salad.

Pan-seared diver scallops with blue potatoes, asparagus and ramp vinaigrette

Get The Recipe

Pan-seared diver scallops with blue potatoes, asparagus and ramp vinaigrette

Courtesy of Eric Gabrynowicz
Kale salad

Get The Recipe

Kale salad

Courtesy of Eric Gabrynowicz