Scallops With Penne Swiss Chard And Tomatoes Recipes

SAUTEED SCALLOPS AND SWISS CHARD (FOR TWO)

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.

SHAKSHUKA WITH CHICKPEAS AND SWISS CHARD

Steps:

• Preheat the oven to 400˚ F. Add the eggs (in their shells) to a large bowl of warm water and set aside. This will bring the eggs to room temperature and make for more even cooking.
• Heat the olive oil in a large cast-iron skillet over medium heat. Add the onion and cook, stirring, until softened, 6 to 7 minutes. Stir in the garlic and cook until softened, about 1 minute. Add the harissa, cumin, 3/4 teaspoon salt and a few grinds of pepper; toss to coat the onion. Add the cherry tomatoes, chickpeas with their liquid and 1/4 cup water. Increase the heat to medium high, stir to combine and bring to a simmer. Add the Swiss chard in batches, stirring until wilted before adding more. Continue cooking until slightly thickened, about 3 minutes. Remove from the heat.
• Remove the eggs from the water and crack them into a bowl or large spouted measuring cup. Make 8 wells in the tomato mixture and gently slip 1 egg into each well.
• Transfer the skillet to the oven. Bake until the egg whites are fully set and firm to the touch, 8 to 12 minutes. Meanwhile, put the bread on a baking sheet and toast in the oven until browned, 10 to 12 minutes.
• Top the shakshuka with the parsley. Divide among shallow bowls or plates; serve with the bread and more harissa.

SCALLOPS WITH PENNE, SWISS CHARD AND TOMATOES

Steps:

• Preheat oven to 200. Cook penne in lg pot of boiling, salted water. Drain. Meanwhile sprinkle scallops with s/p. Melt butter in lg skillet over med-hi heat until hot. Cook scallops in single layer til brown, about 1 min. per side. transfer scallops to baking sheet, keep warm in oven. Add chard, tomoates, wine, basil, capers and garlic to same skillet. Saute til chard is wilted about 5 min. Add drained pasta to chard and tos til heated thru. Divide pasta among 4 plates and top w. scallops

PAN SEARED SCALLOPS WITH A TOMATO AND WHITE CHOCOLATE BEURRE BLANC

Steps:

• For the beurre blanc: Heat the oil in a medium heavy-bottomed saucepan over medium heat. Add the shallots and sweat with a pinch salt until just softened, 1 to 2 minutes. Add the tomato paste and cook 1 to 2 minutes, stirring to combine. Add the wine and vinegar and simmer until the liquid is reduced to about 2 tablespoons, 3 to 4 minutes.
• Add the cream (this will help stabilize your sauce and keep it from breaking) and simmer until reduced by one-third, 5 to 7 minutes. Strain the sauce into another warm saucepan over low heat. The sauce should remain warm, but never hot, or the sauce will break. On low or no heat, whisk in a few pieces of the butter at a time. Wait until each addition is incorporated before adding more butter. Once all of the butter is incorporated, add the lemon juice and combine. Set aside in a warm spot to hold. Just before serving, whisk in the white chocolate.
• For the seared scallops: In a large cast-iron skillet, heat the oil over medium-high heat until it has a nice sheen and you can feel the heat coming off of the skillet. Dry your scallops well using paper towels, sprinkle each side with salt and pepper and add them to the hot skillet. Once the bottom of the scallops start to brown around the edges, add the butter to the skillet to help them caramelize. Let the butter melt, flip the scallops and cook until golden brown on each side and just cooked through, 2 to 3 minutes per side.
• Toss some pea tendrils and tomatoes with the lemon juice and some olive oil, season with salt and pepper and serve with the scallops and beurre blanc.

PENNE WITH SWISS CHARD AND GARLIC

Steps:

• Rinse and drain separately the Swiss chard stems and leaves. In a large heavy skillet cook the red pepper flakes and the garlic in the oil over moderate heat, stirring, until the garlic is pale golden, add the stems and 1/4 cup of the water, and cook the mixture, covered, for 5 minutes, or until the stems are just tender. Add the leaves with the remaining 1/4 cup water and salt and pepper to taste and cook the mixture, covered, for 5 minutes. Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender.
• While the chard is cooking, in a kettle of salted boiling water boil the penne until it is al dente and drain it in a colander. In a large bowl toss the penne with the chard mixture and 1/4 cup of the Parmesan and serve it with the additional Parmesan.

SWISS CHARD WITH TOMATOES

Steps:

• Trim coarse leaves and thick center ribs from chard; cut tender stems and leaves into 1/2-inch slices.
• Heat 1 tablespoon of the oil in a large skillet; add bread crumbs; cook, stirring often, until crisp and golden; remove from skillet and set aside.
• Cool skillet slightly; add remaining oil and garlic; cook, stirring, 2 minutes; add chard and cook until wilted, 1-2 minutes; add tomatoes, salt, and red pepper flakes to taste.
• Remove from heat and sprinkle bread crumbs over the top.

CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES

Steps:

• Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
• Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
• Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.

SCALLOPS WITH SUN-DRIED TOMATOES

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine sun-dried tomatoes and hot water. Let stand for 5 minutes; drain and set aside. , Place broccoli and broth in a microwave-safe bowl. Cover and microwave on high for 2-4 minutes or until broccoli is crisp-tender; set aside. , In a large nonstick skillet coated with cooking spray, cook garlic in oil over medium heat for 1 minute. Add scallops; cook for 2 minutes. Stir in the lime juice, basil, salt, and reserved tomatoes and broccoli mixture; cook 2-3 minutes longer or until scallops are firm and opaque. , Drain the pasta; stir into scallop mixture and heat through. Sprinkle with cheese.

SEA SCALLOPS WITH GARLIC AND TOMATOES

Steps:

• Place the scallops in a bowl, and add the milk. Stir to coat, and let stand briefly.
• Place the flour in a flat dish. Add salt and pepper; blend well. Drain the scallops, and dredge them in the flour mixture. Place the flour-coated scallops in a large sieve. Shake to remove any excess flour. Scatter the scallops onto a sheet of foil or wax paper so that they do not touch, or they may stick together.
• Heat the olive oil in a saucepan. Add the garlic, tomatoes, salt and pepper. Add the vinegar, and bring to a sizzle. Simmer for 2 minutes.
• Heat the vegetable oil over high heat in a nonstick skillet large enough to hold the scallops in one layer. Add the scallops, and cook, stirring, until lightly browned, about 4 minutes. Spoon equal portions of the scallops onto warm plates, and pour some of the tomato sauce over each portion. Sprinkle each with an equal amount of chopped basil or parsley, and serve with noodles.