SAUTEED SCALLOPS
A very simple recipe for how delicious it is! Just crush the garlic with the side of a chef's knife blade instead of chopping it, and using whole sprigs of rosemary allows them to be easily removed before serving.
Provided by Pati
Categories Seafood Shellfish Scallops
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.
Nutrition Facts : Calories 408.6 calories, Carbohydrate 6.5 g, Cholesterol 135.9 mg, Fat 24.8 g, Fiber 0.2 g, Protein 38.5 g, SaturatedFat 14.8 g, Sodium 529.6 mg
SAUTEED SCALLOPS AND SWISS CHARD (FOR TWO)
I jump from one obsession to the next. This week's obsession? Swiss Chard. Quick Tips: If you have other hearty spring greens or even broccoli rabe on hand, those can be substituted for the chard. Also, fresh thyme would work as well as tarragon. This recipe can be easily doubled to serve more. Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).
Provided by gailanng
Categories Vegetable
Time 45m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the chard and season lightly with salt and pepper. Sauté until just softened, about 3 minutes. Transfer to a bowl and cover to keep warm.
- Season the scallops lightly with salt and pepper and dredge in flour to coat. In the same pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the scallops and cook, turning once, until springy to the touch and no longer translucent in the center, about 3 minutes per side. Using tongs, transfer the scallops to a plate.
- Add the remaining 1 Tbs. olive oil to the pan and then add the shallot. Sauté until it begins to soften, about 1 minute. Add the wine and boil until almost evaporated, stirring to scrape up any browned bits, about 2 minutes. Add the broth, lemon juice, mustard and the 1/2 teaspoons tarragon and boil until slightly thickened, about 2 minutes. Remove from the heat, add the butter and stir until melted. Season the sauce with salt and pepper.
- Spoon the rice into the center of 2 warmed plates and top with the chard. Arrange the scallops on top of the chard and spoon the sauce over all. Garnish with the remaining minced tarragon and the pecans and serve immediately.
Nutrition Facts : Calories 435.9, Fat 31.8, SaturatedFat 4, Cholesterol 40.9, Sodium 703.5, Carbohydrate 10.5, Fiber 1.5, Sugar 1.1, Protein 23.4
GARLICKY SAUTEED SWISS CHARD
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Add the oil to a large saute pan with the garlic and red pepper flakes. Cook over medium heat until the garlic turns golden. Remove the garlic and discard. Add the chopped Swiss chard ribs and saute until soft, about 4 minutes. Add the Swiss chard leaves and season with salt, to taste. Cook until the leaves are wilted. Stir in a splash of red wine vinegar. Serve immediately.
SAUTEED SWISS CHARD
Provided by Food Network
Categories side-dish
Time 15m
Yield 4 to 6 as a side dish
Number Of Ingredients 4
Steps:
- In a large saute pan, heat olive oil over medium-high heat. Add garlic and saute until pale golden color, about 1 minute. Add Swiss chard and saute until soft, but still crisp, about 5 minutes. Season with salt and pepper.;
SAUTEED SWISS CHARD
Swiss Chard is not a common veggie in most of North America. It is very rich in iron.Some people say you need to acquire a taste for it. It is rather like strong cabbage. Very low calorie
Provided by Bergy
Categories Vegetable
Time 14m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Swiss Chard should be chopped into pieces about 2" square.
- Heat oil in a wok or skillet.
- Saute garlic for about 1 minute.
- Have high heat and saute the swiss chard for about2-3 minutes. (Water clinging to the leaves is enough liquid to cook the chard).
- Toss (do not over cook) until just wilted and getting soft.
- Season with pepper and serve.
GARLICKY SWISS CHARD
There's really no secret to making excellent sautéed greens: just good olive oil, salt, loads of garlic and a jolt of red pepper flakes. This method works with pretty much any green too - broccoli, broccoli rabe, kale, spinach, collards, brussels sprouts or green beans - so you've really no excuse not to get your daily dose of vegetables. Serve it as a side to any roasted or grilled meat, or over a mound of creamy polenta that's been crowned with a fried egg.
Provided by Melissa Clark
Categories quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips.
- Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in the chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer. Season with salt.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 538 milligrams, Sugar 3 grams
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- In a large, deep skillet, cook the bacon over moderate heat until crisp, 4 minutes. Spoon off all but 2 tablespoons of the fat. Add the onion to the skillet and cook, stirring, until slightly softened, 3 minutes. Add the garlic and stir until tender but not browned, 2 minutes. Add the tomato and cook until it begins to break down, 2 minutes. Add the chard stems and cook until crisp-tender, 4 minutes. Add the chard leaves and cook over moderately high heat, tossing, until wilted, 5 minutes; drain off any liquid. Add the soy sauce and cook until the leaves are tender, 2 minutes longer. Season with salt and pepper and keep warm.
- Season the scallops with salt and pepper. In another large skillet, heat the oil until just smoking. Add the scallops and cook over high heat for 30 seconds. Reduce the heat to moderate and cook until golden on the bottom, about 3 minutes. Turn the scallops and add the butter. Cook, spooning the butter on the scallops, until just white throughout, about 3 minutes. Spoon the chard onto plates, top with the scallops and serve.
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