Seared Scallops

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.

Searing scallops on the pan. Photo by Veronica Hill.

Seared Scallops Recipe

Serving Size: 4

Seared Scallops Recipe

Ingredients

  • 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

Instructions

  1. Remove stems from chard and coarsely chop leaves and stems.
  2. In medium saucepan cook chard and stems over high heat in enough boiling water to cover for 10 minutes; drain well.
  3. 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.
  4. While chard is cooking, pat scallops dry with paper towels.
  5. 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.
  6. Divide chard mixture onto 4 plates. Divide scallops and any juices that have accumulated over chard.

Recipe from CookingSessions.com

http://cookingsessions.com/seared-scallops-recipe/