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SAUTÉED SCALLOPS & SWISS CHARD
By Katie Jenson-Hull / The Radiant Nutritionist
This dish is simplicity at its best. Swiss chard is a nutritional powerhouse. It’s an excellent source of vitamin K, A, C as well as magnesium, potassium, iron and fibre. Rainbow swiss chard has a beautiful array of colours offering more beneficial phytonutrients.
All of the chard can be eaten including the stems and leaves. I love to simply sauté my chard in garlic and butter. This dish is incredibly simple but all so delicious. The combination of the chard with the scallops is absolutely spot on.
INGREDIENTS
Serves 3
2 big handful of chard chopped leaves and stalk
2 cloves of garlic crushed
3 tbsp butter
12 scallops cleaned and prepared
Seasoning
1 celeriac peeled and cut into 3cm pieces
METHOD
1. Boil water in a pan. Once boiling place the celeriac in and simmer for 15-20 minutes until cooked and a knife easily slices through. Take off the heat.
2. In a pan melt 1 tbsp of butter and add the garlic. Sauté for a minute.
3. Gradually add the chard in bunches. Stirring to make sure combined with the butter and garlic. Reduce the heat and leave to cook for 5 minutes. The greens are done when they are nice and tenderly wilted.
4. Drain the water to the celeriac and return them to the pan. Use 1 tsp of butter and mash until smooth.
5. In a separate pan sprinkle the scallops with seasoning and 1 tbsp of butter. Cook on a medium to high heat. Sauté the scallops for 2 ½ minutes each side or until lightly browned.
6. Plate up the celeriac mash, followed by the swiss chard and finish with arranging the scallops on top.
Absolutely delicious. Enjoy!
Katie x
