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
This recipe for Seared Scallops with Swiss Chard with Red Peppers, Apricots and Pine Nuts is healthy and delicious! Feel free to switch out the scallops for your favorite meat or fish, or leave them out all together. The Swiss Chard is also a great choice for a vegetarian entree during the holidays!Watch how it's made in the recipe description below, or on my YouTube channel.
- 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.
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