Seared Scallops with Bacon Braised Chard
Ingredients
- 2 thick slices of bacon, cut crosswise into 1/4-inch strips
- 1 small onion, cut into 1/4-inch dice
- 2 garlic cloves, minced
- 1 medium tomato, seeded and diced
- 1 3/4 pounds rainbow chard—stems sliced crosswise 1/2 inch thick, leaves cut into 1-inch strips
- 2 teaspoons soy sauce
- Kosher salt and freshly ground pepper
- 12 large sea scallops (1 1/2 pounds)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
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