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Prosciutto wrapped Shrimp and Seared Scallops with Bacon-Braised Chard


It was a seafood and pork Valentine's themed dinner this year.

We started with prosciutto wrapped shrimp. I dipped each peeled shrimp in a mix of parsley, olive oil and lemon juice, wrapped the shrimp in the prosciutto put them on a skewer and grilled them. 


Now for the Seared Scallops with Bacon-Braised Chard 
Ingredients:
  • a few pieces of bacon cut into pieces
  • small onion, chopped
  • 2 garlic cloves, minced
  • medium tomato, diced
  • bundle of red chard, cut stems into chunks and cut leaves into one inch pieces
  • 2 tsp soy sauce
  • salt and fresh ground pepper
  • 8 large sea scallops
  • 2 tablespoons olive oil
  • 2 tablespoons butter


In a large skillet heat bacon over medium heat and cook until crisp. Spoon off all but 2 tablespoons of fat. Add onion and cook until softened, then add garlic and cook until tender about 2 to 3 minutes. 


Add the tomato and cook until it begins to break down about2 minutes. Add the chard stems and cook until crisp-tender about 4 minutes, then 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. GO EASY on the salt, the soy sauce does add some salt to this dish so you probably won't need much extra. 

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. 


Enjoy






*Prosciutto wrapped shrimp is my recipe
*Seared Scallops with bacon braised chard is from Food and Wine Magazine. 

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