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Scallops and sautéed Swiss chard over polenta

Scallops and sautéed Swiss chard over polenta

Based on 11 ratings
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Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna
"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 👌
Preparation
30 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
4
scallops
100 g
Swiss chard
60 g
polenta
1
shallots
1 cloves
garlic
¼
lemon
365 ml
vegetable broth
140 ml
whole milk
3 tbsp
unsalted butter
15 g
Parmesan cheese (grated)
5 g
thyme
salt
pepper
olive oil (for frying)
MetricImperial

Utensils

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

How-To Videos

See all
how-to-make-creamy-polenta

How to make creamy polenta

how-to-grate-cheese

How to grate cheese

homemade-vegetable-stock

Homemade vegetable stock

Nutrition per serving

Cal464
Fat30 g
Protein11 g
Carb36 g
  • 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.
    • 100 g Swiss chard
    • 1 shallots
    • ½ garlic
    • ¼ 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.
    • 350 ml vegetable broth
    • 140 ml whole milk
    • 60 g polenta
    • tbsp unsalted butter
    • 15 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.
    • ½ tbsp unsalted butter
    • 15 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.
    • 4 scallops
    • 5 g thyme
    • ½ clove garlic
    • 1 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.

  • Step 5/ 5

    Serve polenta with Swiss chard and scallops on top. Enjoy!

    Serve polenta with Swiss chard and scallops on top. Enjoy!

  • Enjoy your meal!

    Scallops and sautéed Swiss chard over polenta

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