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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Seared Scallops with Bacon Braised Chard Recipe

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This recipe for Seared Scallops with Bacon Braised Chard is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 slices bacon
1 small onion diced
2 garlic cloves minced
sun dried tomatoes
1 3/4 lb Swiss chard stems cut crosswise 1/2 inch, leaves 1 inch
2 t. soy sauce (or fish sauce)
salt and pepper
1 1/2 lb lg sea scallops about 12
2 T. oil
2 T. butter
Directions:
Directions:
Cook bacon til crisp. Add onion and cook over mod heat until softened about 3 min. Add garlic and stir until fragrant about 2 min. Add chard stems and cook until crisp tender about 4 min, then leaves and cook over mod high heat until wilted about 5 min. Add sun dried tomatoes for a minute. Then soy sauce for another 2 minutes. Season with salt and pepper.
Dry scallops well with paper towels and leave there for 10 min.
Season scallops with salt and pepper (or seafood season 30 min before).
Large skillet, heat oil until just smoking. Add scallops Around the rim of skillet and cook over high heat for 2 min. thenTurn scallops, add butter, and cook another 2 min. and spoon butter over scallops.
Plate chard onto plates, top with scallops and serve.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Decadent, delicious.
Great with Gerwurztraminer!
Also saute zucchini noodles with pecorino.

 

 

 

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