Seared Scallops Recipe
with Swiss Chard, Wild Mushrooms and Bones Bacon
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Seasoning and Garnish
Method
Preparation
- 1
- 2
Cook the Bacon
In a large skillet, cook the bacon over medium heat until crispy. Once done, remove the bacon from the skillet and place it on a paper towel to drain excess fat. Leave the bacon drippings in the pan for flavor.
Cooking
- 3
Sauté the Swiss Chard and Mushrooms
In the same skillet with the bacon drippings, add the olive oil over medium heat. Add the chopped garlic and sauté for about 1 minute until fragrant. Then, add the Swiss chard stems and wild mushrooms. Cook for 3-4 minutes until they begin to soften. Add the Swiss chard leaves and cook for another 2 minutes until wilted. Season with salt and black pepper.
- 4
Sear the Scallops
In another skillet, heat a small amount of olive oil over high heat. Season the scallops with salt and black pepper. Once the oil is hot, add the scallops to the pan, ensuring not to overcrowd them. Sear for about 2-3 minutes on each side until they form a golden crust. Remove from the heat.
- 5
Combine and Serve
Crumble the cooked bacon and add it to the sautéed Swiss chard and mushrooms. Toss gently to combine. Serve the scallops on a bed of the Swiss chard and mushroom mixture. Drizzle with lemon juice and garnish with fresh parsley.
