Pan Seared Scallops with Rainbow Chard and Carrot Sauté

Serves: 4

Ingredients

• 12 large sea scallops
• 2 tsp. all-purpose flour
• 1 salt and pepper, to taste
• 2 tbsp. vegetable oil
• 2 tbsp. salted butter
• 1 tbsp. minced garlic
• 2 tbsp. olive oil
• 1 yellow onion, sliced
• 2 tsp. minced garlic
• 4 medium carrots, washed and grated
• 1 bunch of rainbow chard, chopped
• 1/4 cup chicken broth
• 1 lemon, juiced
• 1/2 lemon, zested
• 1 sea salt, to taste
• 1/2 cup of crispy bacon, chopped (optional)

Directions

1. Heat oil over medium heat in a large sauté pan. Add onions and salt, and stir every few minutes until onions are translucent.
2. Stir in garlic and carrots, continue stirring and cooking until onions are golden brown.
3. Reduce heat to medium-low and stir in chard and chicken broth. Cover with lid and let simmer until greens are slightly wilted and tender (about 5-8 mins). Be careful not to overcook.
4. While the greens are finishing, pat the scallops dry with a paper towel, lightly dust one side with flour, and season with salt and pepper on one side.
5. Heat the skillet over medium-high and add oil. When oil is hot, place scallops seasoned side down. Cook without moving them until browned, not more than two minutes. Note: while the first side is browning, dust upside with flour and season with salt and pepper.
6. Flip scallops. If any scallops are sticking to the pan, carefully wiggle them side to side until they release.
7. Add butter and garlic to the pan, swirling butter around as it melts. Cook for another minute or two and remove from heat.
8. Remove the lid from the greens and stir in lemon juice, zest, and sea salt to taste.
9. Plate greens and serve with four large sea scallops!