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Pan Seared Sea Scallops with Champagne Vinaigrette

Chef Josh from LDS Hospital makes another LiVe Well Recipe
Pan Seared Sea Scallops with Champagne Vinaigrette
Yield: 4
Portion Size: 3 Scallops
  • 12 fresh scallops
  • 1 tsp salt
  • ½ white pepper
  • 1 Tbsp butter
  • 8 sprigs thyme
  • 1 Tbsp canola oil
  • 3 tsp agave
  • 2 tsp Dijon mustard
  • ¼ cup champagne vinegar
  • ½ cup canola oil
  • Start by lining a sheet pan with two layers of paper towels. Place the scallops on the paper towels and cover the scallops with another layer of paper towels. Gently press on the scallops to remove excess water.
  • Heat a large non-stick sauté pan on high. When pan is hot place the scallops in the pan being sure not to crowd them together. Allow to cook for 2 minutes. Reduce the heat to medium and toss in the butter and thyme. Tilt the pan so the butter collects on one side. With a large spoon baste the scallops in the melted butter for another minute to minute and a half. Continue to baste until the scallops are opaque and the sides are firm.
  • Remove from pan and repeat the process for the other scallops if needed.
  • For the vinaigrette place the champagne vinegar, agave and Dijon mustard in a blender. Turn the blender on and slowly pour in the oil.
  • Serve the scallops with the vinaigrette over the top.

Swiss Chard with Apples and Onions
Yield: 4
Portion Size: 1 Cup
  • 2 tsp olive oil
  • 1 cup red onion, sliced
  • 1 cup Fuji apple
  • 8 cups Swiss Chard
  • 1 tsp salt
  • ½ tsp pepper
  • ¼ cup chicken stock
  • ¼ cup white wine
  • Start by removing the leaves of the chard from the stalks. Chop the stalks into ¼ inch chunks and reserve. Roughly chop the chard leaves.
  • In a large sauté pan heat the oil on medium high heat. Add in the onions, salt, pepper and chopped chard stalks. Sauté for around 4 minutes until the onions become translucent.
  • Add in the apples and sauté for another 2 minutes. Add the chard, stock and wine. Allow the chicken stock and wine to reduce until the pan is almost dry and the chard wilts and becomes tender.
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