Seared Scallops With Bacon-Braised Chard

Well I didn't  have/couldn't find/couldn't afford the size scallops the dish recommended.  12 scallops equaling 1.5 pounds would have cost way more than the $25 I spent on the 1.5 pounds that had about 30 scallops, so I didn't cook the second side as long, but other that that, I followed the recipe.  If you make this do not use a nonstick pan!  Oh and one other thing, the amount of scallops I had made for some tricky timing and the they cooled off the pan and gave off a bit more liquid than I would have liked.  Both those problems would have been solved with the pricier, larger scallops.  I found that there really wasn't any need to salt the chard mixture at the end as the bacon and soy added plenty salt, but I did give it a good dose of pepper. I loved it!  My husband, who normally isn't a fan of greens/ chard, liked the chard a lot.  The kids still aren't fans of chard:(.  The scallops were perfect.  Well there were a few that didn't develop the golden crust, but again, that's because they weren't big enough.  Don't try this with the tiny bay scallops.  I like them well enough but this recipe won't work for their size.  The way I cook the small ones, if you want to make this with them, and make it more economical, is to get a skillet (no non stick people!) get it over moderately high heat, add some oil, add the scallops, let cook for 2 minutes and do not touch them once!  Reduce the heat to medium, give the scallops a quick stir, and cook 1-2 more minutes.  They may not even require the additional 1-2 minutes.  You just have to use you're eyes and see if they are done.


Seared Scallops With Bacon-Braised Chard

  
2 thick slices of bacon cut crosswise into 1/4-inch strips
1 small onion cut into 1/4-inch dice
2 garlic cloves minced
1 medium tomato seeded and diced
1 3/4 Lb rainbow chard—stems sliced crosswise -1/2 inch thick, leaves cut into 1-inch strips
2 Tsp soy sauce
Kosher salt and freshly ground pepper
12 large sea scallops (1 1/2 pounds)
2 Tbl extra-virgin olive oil
1 Tbl unsalted butter
1. In a large, deep skillet, cook the bacon over moderate heat until
crisp, 4 minutes. Spoon off all but 2 tablespoons of the fat. Add the
onion to the skillet and cook, stirring, until slightly softened, 3
minutes. Add the garlic and stir until tender but not browned, 2 minutes.
Add the tomato and cook until it begins to break down, 2 minutes. Add
the chard stems and cook until crisp-tender, 4 minutes. Add the chard
leaves and cook over moderately high heat, tossing, until wilted, 5
minutes; drain off any liquid. Add the soy sauce and cook until the
leaves are tender, 2 minutes longer. Season with salt and pepper and
keep warm.
2. Season the scallops with salt and pepper. In another large skillet,
heat the oil until just smoking. Add the scallops and cook over high
heat for 30 seconds. Reduce the heat to moderate and cook until golden
on the bottom, about 3 minutes. Turn the scallops and add the butter.
Cook, spooning the butter on the scallops, until just white throughout,
about 3 minutes. Spoon the chard onto plates, top with the scallops and
serve.