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
- Heat oil over medium heat in a large sauté pan. Add onions and salt, and stir every few minutes until onions are translucent.
- Stir in garlic and carrots, continue stirring and cooking until onions are golden brown.
- 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.
- 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.
- 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.
- Flip scallops. If any scallops are sticking to the pan, carefully wiggle them side to side until they release.
- Add butter and garlic to the pan, swirling butter around as it melts. Cook for another minute or two and remove from heat.
- Remove the lid from the greens and stir in lemon juice, zest, and sea salt to taste.
- Plate greens and serve with four large sea scallops!