Seared Scallops with Bacon-Braised Chard

Name: Seared Scallops with Bacon-Braised Chard
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 2 slices thick slices of bacon, cut crosswise into 1/4-inch strips; 794 grams rainbow chard—stems sliced crosswise 1/2 inch thick, leaves cut into 1-inch strips; 2 garlic cloves, minced; 4 servings Kosher salt and freshly ground pepper; 2 Tbsps extra-virgin olive oil; 1 small onion, cut into 1/4-inch dice; 680 grams 12 large sea scallops; 2 teaspoons soy sauce; 1 medium tomato, seeded and diced; 1 Tbsp unsalted butter

Seared Scallops with Bacon-Braised Chard is a gluten free recipe with 4 servings. One serving contains 191 calories, 6g of protein, and 15g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour. If you have sea scallops, onion, garlic cloves, and a few other ingredients on hand, you can make it.

Instructions

In a large, deep skillet, cook the bacon over moderate heat until crisp, 4 minutes. Spoon off all but 2 tablespoons of the fat.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Add the onion to the skillet and cook, stirring, until slightly softened, 3 minutes.

Ingredients you will need

Onion

Equipment you will use

Frying Pan

Add the garlic and stir until tender but not browned, 2 minutes.

Ingredients you will need

Garlic

Add the tomato and cook until it begins to break down, 2 minutes.

Ingredients you will need

Tomato

Add the chard stems and cook until crisp-tender, 4 minutes.

Ingredients you will need

Swiss Chard

Add the chard leaves and cook over moderately high heat, tossing, until wilted, 5 minutes; drain off any liquid.

Ingredients you will need

Swiss Chard

Add the soy sauce and cook until the leaves are tender, 2 minutes longer. Season with salt and pepper and keep warm.

Ingredients you will need

Salt And Pepper

Soy Sauce

Season the scallops with salt and pepper. In another large skillet, heat the oil until just smoking.

Ingredients you will need

Salt And Pepper

Scallops

Cooking Oil

Equipment you will use

Frying Pan

Add the scallops and cook over high heat for 30 seconds. Reduce the heat to moderate and cook until golden on the bottom, about 3 minutes. Turn the scallops and add the butter. Cook, spooning the butter on the scallops, until just white throughout, about 3 minutes. Spoon the chard onto plates, top with the scallops and serve.

Ingredients you will need

Scallops

Butter

Swiss Chard

Equipment

Frying Pan

Ingredients

Servings:

2slices

thick slices of bacon, cut crosswise into 1/4-inch strips 794grams

rainbow chard—stems sliced crosswise 1/2 inch thick, leaves cut into 1-inch strips 2

garlic cloves, minced 4servings

Kosher salt and freshly ground pepper 2Tbsps

extra-virgin olive oil 1small

onion, cut into 1/4-inch dice 680grams

12 large sea scallops 2teaspoons

soy sauce 1medium

tomato, seeded and diced 1Tbsp

unsalted butter

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.