Scallops with Sauteed Swiss Chard
An "oh so delicious and easy" dish consisting of scallops and swiss chard where the rich taste of the sea joins the garden. Serve atop a creamy risotto or platter of rice to complete the meal.
- 2 twelve ounce containers of fresh scallops
- 2 bunches of swiss chard
- Butter/olive oil
- 1 large yellow onion
- 2 cloves garlic
- ½ cup white wine
- ½ cup orange juice
- Salt and pepper to taste
- Fresh tarragon
Farmers To You Ingredients:
Other Fresh or Pantry Ingredients:
- white wine
- orange juice
- salt and pepper
- olive oil
- Wash chard and remove stems. Do not dry the leaves as the moisture will be used in the cooking process. Dice onion and press or mince garlic.
- In a heavy pot, melt 3 tablespoons of butter/olive oil over medium heat. Add onions and cook until wilted. Add garlic and continue to cook until onions and garlic are slightly browned. Add chard stems, wine and orange juice. Cook, covered for 5 – 10 minutes.
- Meanwhile, cut chard leaves in thirds. Once the stems are thoroughly cooked, add the leaves to the pan and cook for an additional 5 minutes. Season with salt and pepper to taste. Set aside.
- Pat scallops dry and then season with salt and pepper. Add a bit of olive oil to a heavy skillet and place over high heat. When hot, add scallops in a single layer, flat side down, to the pan. Turn down the heat to medium allowing scallops to brown gradually for approximately 5 minutes. Flip over when the first side is nicely browned and caramelized. Season to taste with a bit of lemon juice or white wine, fresh tarragon and butter or olive oil. Cook the second side for an additional minute.
- Serve seared scallops and pan drippings with the cooked chard on a bed of either risotto or rice.