Scallops and sautéed Swiss chard over polenta

Based on 8 ratings

Johanna 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 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
scallops
200 g Swiss chard
120 g polenta
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

Utensils

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

Nutrition per serving

Cal
464
Protein
11 g
Fat
30 g
Carb
36 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.
    • 200 g Swiss chard
    • shallots
    • 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.
    • 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.

  • Step 5/5

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

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