Step 1/5
- 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
- 700 ml vegetable broth
- 280 ml whole milk
- 120 g polenta
- 3 tbsp unsalted butter
- 30 g Parmesan cheese
- salt
- pepper
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
- 1 tbsp unsalted butter
- 30 ml vegetable broth
- salt
- pepper
- olive oil (for frying)
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
- 8 scallops
- 10 g thyme
- 1 clove garlic
- 2 tbsp unsalted butter
- salt
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.
Step 5/5
Serve polenta with Swiss chard and scallops on top. Enjoy!
