Scallops and sautéed Swiss chard over polenta

Step 1/5

• 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

• 350 ml vegetable broth
• 140 ml whole milk
• 60 g polenta
• 1½ 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

• 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

• 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!

Enjoy your meal!