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Pan-Fry

Seared Scallops with Chard and Pomegranates
Ingredients
2 bunches red-stemmed Swiss chard, well washed
2 Tbsp. canola oil or grapeseed oil, divided
1 sweet onion, finely chopped
2 cloves garlic, minced
1/2 cup low-sodium vegetable broth
2 tsp. cider vinegar
1/4 tsp. salt
1 lb. sea scallops
1/4 tsp. freshly ground black pepper
1 cup pomegranate seeds
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Seared Scallops with Chard and Pomegranates

Seared Scallops with Chard and Pomegranates

Seared Scallops with Chard and Pomegranates
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:15 minutes
directions
1. Trim ends of the chard stems. Separate leaves from stems and thinly slice the stems. Heat 1 Tbsp. of the oil in a large skillet over medium heat. Add onion and garlic; cook for 2 minutes, then add chard stems and cook until softened slightly, about 2 minutes.
2. Coarsely chop chard leaves. Add to skillet, in batches if necessary, and sautee until lightly wilted, about 4 minutes. Add broth, vinegar, and salt, and stir. Bring to a boil, reduce heat to medium-low and simmer until most of the liquid has been absorbed, about 3 to 4 minutes. Transfer mixture to a bowl and cover to keep warm. Return skillet to stove and raise heat to medium-high.
3. Pat scallops dry with paper towel and then season with pepper. Heat remaining 1 Tbsp. oil in the skillet. Once oil is shimmering add scallops, making sure they are at least 1 inch apart to avoid overcrowding, which can hinder browning. Cook undisturbed until bottom edges are golden, about 2 minutes. Gently turn scallops and sear until browned, about another 2 minutes.
4. Divide chard among 4 plates and top each with an equal number of scallops. Garnish with pomegranate seeds and serve.
Source: Hannaford fresh Magazine, September - October 2014
 
 
 
 
 
 
 
 
 
 
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