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Chicago Chef Recipes

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Seared Scallops with Bacon-Braised Chard

"When you learn how to cook scallops with a crisp golden crust, they're just so good," says Top Chef winner Stephanie Izard, a Chicago chef. 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.

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