Swiss Chard – leesean.net

scallops with warm chard shiitake salad

I improvised this Japanese-inspired scallop recipe for a weekend lunch last week with some super fresh local scallops I got from Fresh Direct. My mom sent me a huge box of oranges from Arizona, so you will see that I will be sneaking orange into my recipes this month. The recipe below serves two.

Ingredients
6 large dry sea scallops
Juice and zest of 2 oranges
Juice and zest of 1 lemon
2 teaspoons of miso (use white miso or a mild brown miso)
1 handful of roasted macadamia nuts (I got these in Hawai’i when I was there last month)
1/2 teaspoon of yuzukoshÅ
1 scallion, chopped
1 dash of turmeric powder (optional, it gives the dressing a nice color and it’s good for you)
Olive Oil
1 bunch of rainbow Swiss chard, sliced into ribbons
1 handful of fresh shiitake, sliced
Butter
Salt & Pepper

Method
1. Wash the scallops, pat dry, and generously salt and pepper on both sides. Set aside while you prepare the other ingredients.
2. Prepare the dressing in a blender using the following ingredients: citrus juice and zest, miso, macadamia nuts, yuzukoshÅ, scallion, and a glug of olive oil. Season with salt and pepper.
3. Heat a pan and add a bit of olive oil. SautÃ© the shiitake until they start to take on some color. Then add the chard and stir until it starts to wilt. Turn off heat and set aside.
4. Sear the scallops in plenty of butter.
5. Divide the chard the shiitake mixture onto two plates. Top with 3 scallops each. Drizzle some of the dressing on top. Serve immediately.

I improvised this pasta dish tonight out of ingredients in my fridge and pantry that I needed to use up.Â Despite the wacky mix of ingredients, it actually tastes delicious!

First I sautÃ©ed 4 cloves of garlic, 1 shallot, and 4 scallions in plenty of olive oil, seasoning with some herbes de Provence, freshly ground black pepper, and dried kombu and shiitake-laced sea salt (similar to the Breakaway Cook’s umami salt, but minus the Parmesan).Â Then added a bunch of white Swiss chard, sliced into ribbons, a handful of chopped walnuts, and a roughly chopped Fuji apple.Â Then I added in a few splashes of 100% pure apple cider from the farmers market and a heaping spoonful of organic white miso.Â I let the mixture braise on low heat for a bit until the greens wilted.Â Meanwhile, I cooked up the whole wheat penne pasta.Â I used the apple and chard mixture to dress the pasta, adding a bit more olive oil, and topping things off with some grated GruyÃ¨re cheese and more freshly ground black pepper.

Yum!