Scallops and sautéed Swiss chard over polenta

Name: Scallops and sautéed Swiss chard over polenta
Prep time: 1800 s
Total time: 1800 s
Yield: 4 Servings
Ingredients: 8 scallops; 200 g Swiss chard; 120 g polenta; 2 shallots; 2 cloves garlic; ½ lemon; 730 ml vegetable broth; 280 ml whole milk; 6 tbsp unsalted butter; 30 g Parmesan cheese (grated); 10 g thyme; salt; pepper; olive oil (for frying)

Based on 7 ratings

Johanna

“A winning combination of fresh seafood, creamy polenta, and earthy Swiss chard— the flavors always remind me of my last holiday in Portugal.”

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

8	scallops
200 g	Swiss chard
120 g	polenta
2	shallots
2 cloves	garlic
½	lemon
730 ml	vegetable broth
280 ml	whole milk
6 tbsp	unsalted butter
30 g	Parmesan cheese (grated)
10 g	thyme
	salt
	pepper
	olive oil (for frying)

Metric

Imperial

How-To Videos

How to make creamy polenta

How to grate cheese

Homemade vegetable stock

Utensils

cutting board
knife
fine grater
citrus press
pot (large)
whisk
2 frying pans
rubber spatula
paper towels

Nutrition per serving

Cal
464

Protein
11g

Fat
30g

Carb
36g

Step 1/5

Wash Swiss chard, slice the leaves from the stems, and tear them into pieces. Finely slice stems. Peel and finely dice shallots and garlic. Zest and juice lemon. Set everything aside.

200 g Swiss chard
2 shallots
1 garlic
½ lemon

cutting board
knife
fine grater
citrus press

Wash Swiss chard, slice the leaves from the stems, and tear them into pieces. Finely slice stems. Peel and finely dice shallots and garlic. Zest and juice lemon. Set everything aside.

Step 2/5

Add vegetable stock and milk in a large pot and season with salt. Slowly add polenta, stirring constantly to avoid lumps. Reduce heat and continue stirring for approx. 5 min., or until polenta thickens. Remove from heat and stir in butter and grated Parmesan cheese. Season with salt and pepper.

700 ml vegetable broth
280 ml whole milk
120 g polenta
3 tbsp unsalted butter
30 g Parmesan cheese
salt
pepper

pot (large)
whisk

Add vegetable stock and milk in a large pot and season with salt. Slowly add polenta, stirring constantly to avoid lumps. Reduce heat and continue stirring for approx. 5 min., or until polenta thickens. Remove from heat and stir in butter and grated Parmesan cheese. Season with salt and pepper.

Step 3/5

Heat olive oil in a frying pan and sauté the Swiss chard stems along with shallots and garlic for approx. 2 min. Add the Swiss chard leaves and deglaze with lemon juice and vegetable stock. Add butter and season with salt, pepper, and lemon zest.

1 tbsp unsalted butter
30 ml vegetable broth
salt
pepper
olive oil (for frying)

frying pan
rubber spatula

Heat olive oil in a frying pan and sauté the Swiss chard stems along with shallots and garlic for approx. 2 min. Add the Swiss chard leaves and deglaze with lemon juice and vegetable stock. Add butter and season with salt, pepper, and lemon zest.

Step 4/5

Salt scallops on both sides. Heat olive oil in another frying pan and sear scallops on both sides until golden brown. Add thyme and garlic clove. Add butter and baste scallops. Remove and let drain on paper towels.

8 scallops
10 g thyme
1 clove garlic
2 tbsp unsalted butter
salt

frying pan
paper towels

Salt scallops on both sides. Heat olive oil in another frying pan and sear scallops on both sides until golden brown. Add thyme and garlic clove. Add butter and baste scallops. Remove and let drain on paper towels.