Seared bay scallops over sauteed red chard with sun-dried tomatoes
Ingredients for bay scallops:
1 pound bay scallops, patted dry
1 tablespoon vegetable oil, divided
1 tablespoon unsalted butter, divided
4 springs thyme
2 cloves garlic, halved
Ingredients for red chard:
10 large stalks red chard
5 sun-dried tomatoes, packed in oil
2-4 tablespoons unsalted butter
Wash the red chard and dry it as much as possible. Is this not the most beautiful leafy thing you’ve ever seen?
Separate the leafy parts from the tough stalk and chop the leaves into bite-size-ish pieces. Chop the sun-dried tomatoes roughly.
Get a large skillet ready – melt the 2 tablespoons butter, then add the sun-dried tomato pieces. Saute the tomatoes for a couple of minutes, letting the juices infuse into the butter. Add the chard and stir well to coat with the butter mixture. Stir constantly for several minutes until the chard is wilted – but not soggy!
Now, it’s time for the scallops! These cook very quickly, and you don’t want to overcook them because they will become tough instead of juicy and tender like we want. So be careful and watch them closely! Season the scallops (patted dry) with salt and pepper. Heat 1/2 tabespoon vegetable oil in a skillet until hot, then place half of the scallops in the hot pan. Cook for about 1 minute on the first side until a nice golden sear forms, then flip them. As soon as you flip them, drop in 1/2 tablespoon butter, 2 thyme sprigs, and 1 clove garlic. The butter will melt quickly and sizzle – spoon it over the scallops continuously as they cook for about 1 minute on the second side. Throw out the garlic and thyme when the scallops are done cooking. Repeat with the other half pound of scallops.
Serve the scallops on a bed of the sauteed chard and eat immediately.