3Swiss chard3 bunches, white core removed and chopped Swiss chard
Bring a large pot of salted water to a boil. Add the chopped Swiss chard and cook for 2 minutes. Drain and set aside.
Season the scallops with salt and pepper. Wrap each scallop with bacon and secure with a toothpick.
Heat 1 tablespoon of olive oil in a large skillet over medium high heat and seat the scallops for 3 minutes on each side. The scallops should be golden on the outside and springy to the touch.
In another large skillet over medium high heat add 1 tablespoon olive oil. When the oil is hot add the garlic slices and cook them until soft but not brown, 2 minutes. Add the Swiss Chard and cook for another 3 minutes. Set aside.
Place the Swiss chard in the middle of a plate and top with the scallops.