Food & Wine

Seared Scallops with Bacon-Braised Chard

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“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



Seared Scallops with Bacon-Braised Chard

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