Bacon-Wrapped Scallops with Garlic Swiss Chard

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: people

Tender bacon-wrapped scallops served over garlicky Swiss chard make an elegant 20-minute dinner with just a handful of simple ingredients.

Ingredients

12 sea scallops, medium size
12 slices bacon
3 garlic, very thinly sliced
3 Swiss chard, bunches, white core removed and chopped
2 tablespoons olive oil
salt and pepper

US - Metric

Instructions

Remove the firm center ribs from the Swiss chard and roughly chop the leaves. Bring a large pot of salted water to a boil, add the chopped leaves, and blanch for 2 minutes. Drain very well 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 sear the scallops for 3 minutes on each side. Once both flat sides of the scallops are golden, use tongs to briefly turn each scallop onto its bacon-wrapped edge. Rotate it just long enough to lightly brown the bacon without continuing to cook the scallop unnecessarily.
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.

Notes

Dry the scallops thoroughly. Pat the scallops dry with paper towels before seasoning them. Excess moisture creates steam and prevents that beautiful golden exterior from developing.
Choose scallops of similar size. They will cook at approximately the same rate, making it easier to avoid overcooking some while waiting for others.
Use thinner bacon. Thick-cut bacon takes longer to cook than scallops, so thinner slices work best for wrapping.
Do not overcrowd the skillet. Leave some room between the scallops so the pan stays hot and the scallops sear rather than steam.
Cook the garlic gently. You want the garlic slivers soft and fragrant but not browned. Once garlic becomes too dark, it develops a bitter flavor that can overpower the Swiss chard and delicate scallops.

I have counted three scallops per person, which is a generous amount for a copious dinner. For a lighter dinner or just an appetizer, serve two scallops per person. Adjust the bacon slices accordingly.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.