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Cooked in ovenproof shells or ramekins, scallops are nestled within a rich sauce of wine, herbs and cream then topped with toasty, cheesy breadcrumbs.

In a 12-inch ovenproof skillet, such as cast-iron, over medium heat, heat the oil until shimmering.

Heat a large, ovenproof saute pan over medium-high heat and add the olive oil.

To serve, place kale in an ovenproof serving dish.

In her recipe, Lundberg cooked the dish on the stove in a large skillet and then transferred it all to a 9-by-13-inch pan, but we used a large, ovenproof pan and that left us with one less pan to clean.