Photo: Dana DeVolk
Sautéed Scallops and Swiss Chard
14 ingredients
Serves 2.
openrecipes
Greens, lemon and tarragon make refreshing counterpoints to scallops’ inherent richness. Spoon this creative and colorful dish over aromatic rice so it can soak up the delicious sauce. Toasted pecans lend appealing crunch.
Estimated Nutrition (whole recipe, rough)
1397
Calories
76g
Protein
51g
Fat
153g
Carbs
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Chard | not in our table | 0 |
| Jasmine | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Tbs. olive oil
- 1 small bunch, red or white chard, stems removed, leaves chopped
- Coarse kosher salt and freshly ground pepper, to taste
- 3/4 lb. sea scallops
- All-purpose flour for dredging
- 1 small shallot, minced
- 1/4 cup dry white wine
- 1/2 cup low-sodium chicken broth
- 1 Tbs. fresh lemon juice
- 1/2 tsp. Dijon mustard
- 1/2 tsp. minced fresh tarragon, plus more for garnish
- 1 Tbs. unsalted butter (optional)
- Cooked brown jasmine or basmati rice
- 2 Tbs. toasted and chopped pecans (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes