This delicious pan seared scallops recipe is served with a flavorful mixture of Swiss chard and couscous for the ultimate healthy meal. The Swiss chard mixture is the ultimate accompaniment to this light dish, made with a mixture of red peppers, apricots, almonds and pine nuts.
Pan searing scallops only takes a couple minutes. You don’t want to overcook these!
The Swiss chard can be substituted with spinach. If you omit the scallops, it’s a great choice for a vegetarian entree, along with this delicious quinoa salad. Watch how it’s made in the recipe description below, or on my YouTube channel.
Seared Scallops with Swiss ChardRecipe by Jason Hill – CookingSessions.com
- 1 1/4 pounds sea scallops
For the Swiss chard
- 1 1/2 pounds Swiss chard (or spinach) stem ends trimmed
- 1 cup chopped red sweet pepper
- 1 clove garlic pressed
- 1/4 cup chopped dried apricots
- 1/3 cup pine nuts toasted
- 2 cups cooked couscous
- 1/4 cup raisins
- 1/4 cup sliced almonds
Make the Swiss chard
- 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. Keep warm until ready for service.
Make the Scallops
- Rinse scallops and pat dry. Remove the fibrous hinge of the side of the scallops. Lightly spray a pan with cooking spray and cook the scallops on both sides until opaque inside and golden brown.
- Serve with the scallops with a serving of the Swiss chard and fresh-cooked couscous, if desired.