Seared Scallops with Bacon-Braised Chard

Name: Seared Scallops with Bacon-Braised Chard
Yield: 4
Ingredients: 2 thick slices of bacon, cut crosswise into 1/4-inch strips; 1 small onion, cut into 1/4-inch dice; 2 garlic cloves, minced; 1 medium tomato, seeded and diced; 1 3/4 pounds rainbow chard—stems sliced crosswise 1/2 inch thick, leaves cut into 1-inch strips; 2 teaspoons soy sauce; Kosher salt and freshly ground pepper; 12 large sea scallops (1 1/2 pounds); 2 tablespoons extra-virgin olive oil; 1 tablespoon unsalted butter

Seared Scallops with Bacon-Braised Chard was pinched from <a href="http://www.foodandwine.com/recipes/seared-scallops-with-bacon-braised-chard" target="_blank">www.foodandwine.com.</a>

""When you learn how to cook scallops with a crisp golden crust, they're just so good," says Top Chef winner Stephanie Izard. To help brown the scallops, she adds butter to the pan halfway through cooking. The butter and bacon that flavor the colorful chard make the dish nicely rich...."

INGREDIENTS

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2 thick slices of bacon, cut crosswise into 1/4-inch strips

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1 small onion, cut into 1/4-inch dice

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2 garlic cloves, minced

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1 medium tomato, seeded and diced

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1 3/4 pounds rainbow chard—stems sliced crosswise 1/2 inch thick, leaves cut into 1-inch strips

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2 teaspoons soy sauce

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Kosher salt and freshly ground pepper

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12 large sea scallops (1 1/2 pounds)

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2 tablespoons extra-virgin olive oil

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1 tablespoon unsalted butter

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