I love it when dinner is a team effort. DH decided to make scallops, so I pulled out a bunch of Swiss chard that I had just picked up from my CSA. In no time at all we had a delicious dinner on the table.
Scallops
Living in the Midwest, there’s not a lot of good local fresh fish around, unless you are a fisherman or know one (once in awhile I score some bluegill or perch from my Dad). I am so jealous of all the “local cooking” books that have all kinds of seafood recipes in them. Well, scallops aren’t local, but I love them. So once in awhile we splurge and get some from Costco.
They really don’t need much preparation. Rinse them off, and sprinkle with salt, pepper, and garlic powder.
Next, make sure the pan is REALLY hot. And buttered.
Then, place the scallops in the hot pan. You are NOT trying to cook them through, just get a nice golden sear on the top and bottom. You can eat them raw if you’d like, so no worries about temperature or anything like that.
Delicious!
Garlicky Rainbow Chard
For the chard, I was inspired by leafing through the chard section in Vegetables Every Day.
Ingredients:
- Oil
- Green onions (one bunch, sliced)
- 3-4 cloves garlic (sliced)
- chard (one large bunch, stems removed and sliced, then the leaves roughly chopped)
Directions:
1. Heat a splash of oil to medium in a large skillet.
2. Meanwhile, chop the stems of the chard.
3. Add the chard stems, green onions, and garlic to the pan and cook until softened.
4. Add the chard and a few tablespoons of water. Mix well and cover, stirring occasionally. If the rest of dinner isn’t ready yet, turn the burner to simmer.
If your chard bunch is small, you can add leaf lettuce to the mix to stretch the servings. It will cook down quite a bit.
The Verdict: Dinner was lovely. I am reminded once again of how much I love Swiss chard, and how good it tastes from Trillium Haven Farm. This is probably not a dinner you’d want to serve on a date or before heading out for the evening, since garlic was in the scallops and the chard (and my friend Cindy’s garlic knots, which I ate while waiting for dinner).
This post shared at Hearth & Soul, Tempt My Tummy Tuesday, A Little Birdie Told Me, Real Food Wednesday
Oh Yummy
thank you for this post and an idea for a dinner this weekend. I can’t wait 🙂
This looks delicious! I grow chard and alwasy enjoy finding a new wasy to serve it. Thanks for sharing this recipe with the Hearth and Soul Hop.
HI Wendy, Yep, it’s like when I hear folks who live in the Pacific Northwest talking about cooking Elk or Caribou as a local dish I almost die with envy! I live in the North East and have access to a ton of seafood but because my mother was allergic to it, I rarely had it and didn’t develop a taste until I was grown and had a husband who was a seafood fiend. I have caught scallops fresh in the water and what a pretty fluted shell they have. It always perplexed me how you only eat the one bit of a scallop while you eat the whole clam, but I guess people know what works! I also adore anything dark green and leafy so I would really love this dish! I do love to cook as a team and I am glad you get to do that with your DH! thanks so much for sharing this with us on the hearth and soul hop! all the best, Alex