While this dish is paleo friendly, that was unintentional. I chose it for a few reasons: we had scallops in the freezer and my friend Adam at Get Fresh Farms gifted a large bundle of rainbow chard to us at the Farmers Market this weekend. After searching through a few recipes that combined the two, I cobbled together my own recipe and it received rave reviews from Jon.

A quick note about Get Fresh Farms. I’ve been a fan for a few months and had the opportunity to tour the farm last week. It is an aquaponics farm that raises fresh tilapia and produce. The tilapia is served at JK O’Donnells. I saw the rainbow chard we ate today being grown right here in NE Indiana earlier this week. That’s fresh, and boy can you taste it. If you haven’t heard of Get Fresh Farms, I encourage you to check it out. You can find them at Fort Wayne’s Farmers Market at Parkview Field the 1st and 3rd Saturdays of each month, or check them out online. They are doing some really cool things. I hope to put together a blog all about the farm in a few weeks. In the meantime, enjoy some of these photos.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

As often as I can, I like to use the entire vegetable, so I also pickled the stems. It’s a 2 day process, so I will post that recipe in a few days if it turns out okay.

Ingredients

• 3 Tbs. olive oil
• 1 Tbs. bacon fat
• 2-3 bunches rainbow chard, stems removed, leaves chopped
• Coarse kosher salt and freshly ground pepper, to taste
• 1 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 Tbs. unsalted butter

Preparation

In a large pan over medium-high heat, warm 1 Tbs. of the olive oil and the bacon fat. Add the chard and season lightly with salt and pepper. Sauté until just softened, about 3 minutes. Transfer to a bowl and cover to keep warm.

Season the scallops lightly with salt and pepper and dredge in flour to coat. In the same pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the scallops and cook, turning once, until springy to the touch and no longer translucent in the center, about 3 minutes per side. Using tongs, transfer the scallops to a plate.

Add the remaining 1 Tbs. olive oil to the pan and then add the shallot. Sauté until it begins to soften, about 1 minute. Add the wine and boil until almost evaporated, stirring to scrape up any browned bits, about 2 minutes. Add the broth, lemon juice, and mustard and boil until slightly thickened, about 2 minutes. Remove from the heat, add the butter and stir until melted. Season the sauce with salt and pepper.

Arrange the chard into two large bowls and top with scallops.  Spoon the sauce over all. Garnish pecans and serve immediately. Serves 2.