Grilled Scallops With Kale and Olives

• scallops
• olive oil
• salt and pepper
• 1 bunch chopped kale (preferably lacinato)
• 1/2 cup pitted olives (oil-cured are my favorite here)
• thinly sliced red onion
• lemon juice
• salt (go light because of the olives)
• lots of black pepper

1. Heat a charcoal or gas grill until very hot.
2. Rub the grill grate with a little oil and put it 3 or 4 inches from the heat.
3. Brush the scallops with olive oil, sprinkle with salt and pepper, and grill until theyre brown on the bottom and release easily from the grill, 2 to 3 minutes.
4. Turn and brown on the other side; total cooking time should be 3 to 5 minutes; take the scallops off the grill before the interior becomes totally opaque.
5. Toss with 1 bunch chopped kale (preferably lacinato), 1/2 cup pitted olives (oil-cured are my favorite here), thinly sliced red onion, olive oil, lemon juice, salt (go light because of the olives) and lots of black pepper.

olive oil, salt, kale, olives, red onion, lemon juice, salt, lots of black pepper

Taken from cooking.nytimes.com/recipes/1014824 (may not work)