Seared Scallops with Swiss Chard: A Light and Flavorful Meal
Calling all seafood lovers! Today, we’re diving into a dish that’s both elegant and surprisingly simple to prepare: Seared Scallops with Swiss Chard. Scallops, perfectly seared to a golden brown, are nestled atop a bed of vibrant Swiss chard sautéed with sweet peppers, apricots, and toasted pine nuts. This recipe is a fantastic showcase for the delicate sweetness of sea scallops, complemented by the earthy flavors of the Swiss chard and the delightful textural contrast of the pine nuts.
Why You’ll Love This Dish:
- Light and Luxurious: Scallops are a naturally lean protein, making this dish a healthy and satisfying meal option.
- Flavor Powerhouse: The Swiss chard sauté boasts a combination of sweet peppers, apricots, and toasted pine nuts, creating a symphony of textures and flavors that perfectly complements the scallops.
- Quick and Easy: Don’t be intimidated by the word “seared”! This recipe comes together in under 30 minutes, making it a perfect choice for busy weeknights.
- Versatile Sides: Serve your Seared Scallops with Swiss Chard over a bed of cooked couscous for a complete meal, or pair it with roasted vegetables for a lighter option.
Ready to Impress with This Easy Seafood Delight?
Gather your ingredients and let’s get cooking! This recipe is approachable for home cooks of all levels.
Ingredients:
For the Scallops:
- 1 ¼ pounds Sea Scallops: Choose dry sea scallops for the best searing results. Remove the side muscle, if desired.
For the Swiss Chard:
- 1 ½ pounds Swiss Chard (or Spinach): Swiss chard adds a slightly bitter note that beautifully complements the sweetness of the scallops. Spinach can be used as a substitute.
- 1 cup Chopped Red Sweet Pepper: Adds a vibrant pop of color and sweetness.
- 1 Clove Garlic, Pressed: Aromatic garlic adds depth of flavor.
- ¼ cup Chopped Dried Apricots: These chewy jewels of sweetness create a delightful contrast to the savory elements.
- ⅓ cup Toasted Pine Nuts: Toasting intensifies their nutty flavor and adds a satisfying crunch.
- 2 cups Cooked Couscous (Optional): A bed of fluffy couscous makes for a complete meal.
- ¼ cup Raisins (Optional): For an extra touch of sweetness, add some raisins to the Swiss chard mixture.
- ¼ cup Sliced Almonds (Optional): Almonds offer a different textural experience compared to pine nuts, if you prefer.
How to Make Seared Scallops with Swiss Chard
- 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.
- Sear the scallops in a pan, about 2 minutes each side, and serve with the Swiss Chard.
Tips for Success
- Don’t Overcook! Scallops cook quickly, and overcooking can make them rubbery. So, keep a close eye on them and take them off the heat as soon as they are opaque throughout.
- Couscous Comfort (Optional): For a more substantial meal, serve your Seared Scallops with Swiss Chard over a bed of cooked couscous. Simply prepare the couscous according to package instructions and fluff it with a fork before plating.
- Substitutions: Feel free to adapt this recipe to your preferences! Don’t have Swiss chard? Spinach works beautifully as a substitute. Craving a different nuttiness? Swap the pine nuts for toasted almonds or cashews.
- Beyond the Plate: This recipe is a fantastic base for exploration. Get creative! Try adding a splash of white wine to the pan while sautéing the Swiss chard for an extra layer of flavor. Feel free to experiment with different dried fruits like cranberries or cherries for a touch of tartness.
Watch how to make this recipe!
Want to see the visual magic of this recipe come to life? Check out this video where I walk you through every step of preparing these Seared Scallops with Swiss Chard. So, ditch the takeout menus and impress your family or friends with this easy yet elegant dish. With its light and flavorful profile, this recipe is sure to become a weeknight favorite!
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Seared Scallops with Swiss Chard
Recipe by Jason Hill – CookingSessions.comIngredients
- 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
Instructions
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.
