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RECIPE

Seared Scallops with Braised Chard and Bacon

Sweet, tender sea scallops are seared until golden and paired with tender rainbow chard, savory bacon, garlic, and tomato. A splash of soy sauce adds a subtle savory depth to the vegetables, creating a simple yet elegant seafood dish.

45 minutes Total Time
SERVES 4 People
Intermediate Difficulty
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Seared Scallops with Braised Chard and Bacon

Ingredients

  • 2 thick slices bacon, cut crosswise into ¼-inch strips
  • 1 small onion, cut into ¼-inch dice
  • 2 garlic cloves, minced
  • 1 medium tomato, seeded and diced
  • 1¾ pounds rainbow chard, stems sliced crosswise into ½-inch pieces and leaves cut into 1-inch strips
  • 2 teaspoons soy sauce
  • Salt and freshly ground black pepper
  • 1½ pounds large sea scallops
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
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How to Make It

  • In a large skillet, cook the bacon over moderate heat until crisp. Transfer the bacon to a plate and spoon off all but about 2 tablespoons of the rendered fat.
  • Add the onion to the skillet and cook, stirring occasionally, until slightly softened. Add the garlic and cook until tender and fragrant, but not browned.
  • Add the tomato and cook until it begins to break down. Add the chard stems and cook until crisp-tender, about 3–4 minutes.
  • Add the chard leaves and cook over moderately high heat, tossing frequently, until wilted, about 5 minutes. If the chard releases excess liquid, drain it from the skillet. Stir in the soy sauce and continue cooking until the leaves are tender. Season with salt and freshly ground black pepper. Stir in the reserved bacon and keep warm.
  • Pat the scallops thoroughly dry with paper towels. Season both sides with salt and freshly ground black pepper.
  • Heat the olive oil in a large skillet over high heat until shimmering. Add the scallops in a single layer, leaving space between them. Sear for about 30 seconds, then reduce the heat to moderate and continue cooking until the bottoms are deeply golden, about 2–3 minutes.
  • Turn the scallops, add the butter, and continue cooking while spooning the melted butter over the scallops. Cook until the scallops are golden on the outside and just cooked through, about 2–3 minutes more.
  • Spoon the warm chard onto serving plates and arrange the seared scallops over or alongside the vegetables. Serve immediately.

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