Pan Seared Scallops with Bacon Over Braised Swiss Chard SERVE S : 2
INGREDIENTS
* 350g Swiss chard * 220g fresh sea scallops
1 tbsp almond flour 1 tsp garam masala or Cajun seasoning ½ tsp dried thyme, crushed Pinch of salt 2 slices bacon, chopped 1 tbsp extra-virgin olive oil 1 garlic clove, minced 1 tbsp water or chicken broth (preferably bone broth) 1 tbsp balsamic vinegar
DIRECTIONS
1. Cut stems and centre ribs from Swiss chard, discarding tough areas near the base of stems. Cut stems into 3cm pieces and tear leaves into 2 or 3 pieces each. Set aside. 2. Rinse scallops and pat them dry. In a bowl, combine almond flour, garam masala, thyme, and salt. Add scallops and toss to
coat. Set aside. 3. Cook bacon in a large skillet over medium heat until just brown and crispy, about 5 minutes. Use a slotted spoon to transfer bacon to a paper-towellined plate to drain, reserving the drippings in the skillet. Add scallops to drippings in skillet and cook over medium-high heat, turning once, until browned and opaque, about 6 minutes. Remove scallops from skillet. 4. Heat olive oil in skillet over medium heat. Add chard stems and garlic and cook, stirring, for 2 minutes. Add chard leaves and water. Cook over medium-high heat, covered, until stems are tender and leaves have wilted, about 2 minutes. Add vinegar and toss to coat evenly. Return scallops and bacon to skillet and cook until just heated through. PER SERVING Calories: 329, Fat: 23g, Carbs: 7g, Fibre: 1g, Protein: 25g
Recipes excerpted from The Whole30 Cookbook Š 2016 by Melissa Hartwig. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. R429, takealot.com
2017 NOV/DEC | M& F HE R S | 87