This easy recipe for seared scallops is served with a delicious mixture of swiss chard and couscous for the ultimate healthy meal. Pan searing scallops only takes a couple minutes — you don’t want to overcook these.
There are two types of scallops: bay and sea scallops. Bay (or calico) scallops, typically found only on the East Coast, are very small and sweeter and juicier than sea scallops. Much larger, sea scallops have a sweet, tender meat with a chewier texture than the bay variety.
Searing scallops on the pan. Photo by Veronica Hill.
- 1 1/2 pounds Swiss chard, stem ends trimmed
- Nonstick cooking spray
- 1 cup chopped red sweet pepper
- 1 clove garlic, pressed
- 1/4 cup chopped dried apricots
- 1/3 cup pine nuts, toasted
- 1 1/4 pounds sea scallops, side hinges removed
- 2 cups hot cooked whole wheat couscous
- 1/4 cup raisins
- 1/4 cup sliced almonds
- Remove stems from chard and coarsely chop leaves and stems.
- In medium saucepan cook chard and stems over high heat in enough boiling water to cover for 10 minutes; drain well.
- Meanwhile, in large skillet lightly sprayed with nonstick cooking spray cook and stir sweet pepper and garlic over medium-high heat for 3 minutes or until light brown. Add chard; cook and stir for 3 minutes or until vegetables are tender. Stir in apricots and pine nuts.
- While chard is cooking, pat scallops dry with paper towels.
- In large skillet lightly sprayed with nonstick cooking spray cook scallops in batches over medium-high heat for 3 minutes or until opaque, turning once.
- Divide chard mixture onto 4 plates. Divide scallops and any juices that have accumulated over chard.
Recipe from CookingSessions.com
Copyright 2014 CookingSessions.com