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Seared Scallops with Bacon-Braised Chard

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(132 people have added this recipe to their favorites.)

“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, a quality balanced by a fruity, slightly acidic Gewürztraminer.

Pairing Suggestion

2006 Londer Anderson Valley Dry Gewürztraminer.

Seared Scallops with Bacon-Braised Chard

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(132 people have added this recipe to their favorites.)
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Seared Scallops with Bacon-Braised Chard

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Seared Scallops with Bacon-Braised Chard

Easy, fast and delicious! What's not to like about scallops and bacon? Do not use a non-stick pan - the scallops will not develop a proper crust.

Posted by: TreatGirl on April 27, 2009

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A tasty and easy-to-prepare dish.  The pan surface you use makes a big difference in forming the crust on the scallops.  Nonstick will be less golden.

Posted by: dsquid on September 13, 2008

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