Sauteed Scallops & Swiss Chard

I have been craving scallops lately; when I order them out I love them fried; when I make them at home I tend to always sear them.  They take no time at all to cook so this could be a wonderful quick weeknight meal. Even though I made them; I still want to go out for some crispy, tender, juicy fried scallops. They are just plain delicate and delicious!
IMG_5359My husband has taken over the task from my son who is now living with his girlfriend; of asking me “what are we having for dinner?” When I said sauteed scallops & Swiss chard over rice. His face lit up and said Risotto? Well I was thinking wild rice but we haven’t had risotto in quite awhile so why not? Now I can tell you why not; since scallops are on the lighter side for flavor the heavy Parmesan flavored risotto overpowered my sauteed scallops.  Not to say dinner was a disaster; it was absolutely delicious and I would make it again, but with either a wild rice or jasmine or even a basmati rice. IMG_5355

Ingredients

Scallops – I buy by the quantity I want to serve each person plus a couple of tasting
Olive oil
Kosher salt
Freshly cracked black pepper
1 small shallot, minced
¼ cup dry white wine
½ cup chicken broth
1 tablespoon fresh lemon juice
½ teaspoon dijon mustard
½ teaspoon fresh thyme
1 tablespoon butter

Directions

In a large nonstick fry pan over medium heat, add a couple of swirls of the olive oil. Add the chard and season with salt and pepper. Saute until just softened, about 3 minutes. Transfer to a bowl and keep warm
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Scallops; remove muscle, pat dry and season with salt and pepper. In the same pan over medium high heat and another swirl of olive oil. Add the scallops and cook; without moving so they get nice and browned; after 3 or so minutes turning once to finish cooking. They are done with they are still springy to the touch and no longer translucent. Approximately 3 minutes on each side. Transfer scallops to a plate and keep warm.
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Add another swirl of olive oil and saute the shallots till they are softened a couple of minutes. Add wine and boil until it’s almost evaporated. Stirring to scrape up any browned bits. Add the broth, lemon juice, mustard and the thyme. Boil until slightly thickened. Remove from heat, add the butter and stir till melted. Season with salt and pepper.


Place a spoon or two of rice on a plate or in a bowl; top with the chard and then arrange the scallops on top and then spoon the sauce over it.
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Pan-Seared Swordfish Steak w/mixed peppercorn butter

I was recently called out for not having any fish recipes; mentioned were two fish that yes I have never blogged about; one being salmon and I am just not a fan. If anyone wants to share their favorite salmon recipe, I might consider trying it but I make NO promises. I think it is a little too fishy tasting for me. The other fish mentioned was swordfish and I will admit I do make this for my guys as they both love it. I don’t / didn’t really have a “recipe” for it. My husband said to treat it like a steak so I always put my steak standard kosher salt and freshly cracked black pepper with a little Adobo seasoning that I just can’t do without. They have never complained that it is the same all the time.

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roasted beet and marcona almond salad on fresh garden greens with a light lemon mustard vinaigrette

I will admit that we love most all seafood but we definitely don’t eat it enough. I have great intention of eating it at least once a week, but I am going to bow out by saying we don’t have a fish market anywhere close, but that is a pretty lame excuse even for me. While I do love fresh fish my local market at least has the white fish I like flash frozen and I do always have some in the freezer and it thaws super quick; though I would prefer fresh.

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So to appease my good friend SF I made swordfish steaks just a little different this time and I thought I would share it with not only him but with all of you.

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Mixed-Peppercorn Butter

1/2 stick of butter at room temperature
2 teaspoons fresh chopped parsley
2 cloves of garlic, minced
Kosher salt
1/2 teaspoon ground mixed peppercorns
1/2 teaspoon grated lemon peel
1 tablespoon extra virgin olive oil
4  1-inch thick swordfish fillets

Mash together the first 5 ingredients and season with a little kosher salt.

Heat your skillet over medium high heat with the olive oil. Sprinkle swordfish on both sides with Kosher salt and mixed peppercorns. Place in skillet and cook till browned one first side; 3-4 minutes. Turn and cook for another 3-4 minutes till done.

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Transfer swordfish to plates and add the seasoned butter to the same skillet. Cook over medium heat, scrapping up any browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.

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this was way easier than crushing my own!