Today I walked to the farmers market in my town. They have such gorgeous, gorgeous fresh produce, it gets me so excited about food and cooking! Today I picked up some golden Swiss chard, yellow grape tomatoes and sea scallops.
Cooking sea scallops takes a few tricks. To get a good sear on the scallops, they need to be patted as dry as can be and put in a very hot pan. Don’t move the scallops until they release themselves from the pan otherwise they will be stuck to the pan and tear. I made a delicious meal with my finds. Here is what I did. Enjoy!
5 sea scallops, cleaned and pat dry
1/2 tbs pine nuts
1 garlic glove, smashed
1/2 cup white wine
Juice of 1 lemon
1/2 cup grape tomatoes, cut in 4
Salt and pepper to taste.
Sear off the scallops, cooking about 5 minutes on each side. Add the pine nuts to the hot pan to toast slightly. Add the smashed garlic and wine. Scrape up the brown bits and let reduce. Add the lemon juice and cook scallops through.
Meanwhile sauté the Swiss Chard with salt, pepper and garlic. Instead of adding the garlic to the pan, stick it with a fork and use the garlic fork to stir the chard. This just gives a hint of garlic flavor.
Place the chard in a dish and remove the scallops from the pan and place in top of the chard. Add the tomatoes to the juice in the pan and warm through. Pour over the scallops and chard, and enjoy!