Scallops and Swiss Chard Sauté

In this recipe

Notta Pasta Rice Linguine

Scallops and Swiss Chard Sauté

Toss Notta Pasta with sweet bay scallops and 'ruby red' or 'bright lights' Swiss chard for a deliciously healthy dinner.

Yield

4 servings

Time

20 minutes

Ingredients

1/2-16 oz box (8 oz) Notta Pasta Linguine
1 bunch 'ruby red' or 'bright lights' Swiss chard, rinsed
1 tablespoon olive oil
1 tablespoon butter
1 onion, sliced
4 cloves garlic, minced
1 teaspoon salt, fresh
Cracked pepper to taste
1 lb bay scallops
1 large lemon, juiced (about 1/4 cup juice)

Directions

1.	Put a large pot of salted water on to boil while preparing scallops.
2.	If stems of Swiss chard are thick, trim by folding leaf in half and cutting out center stem. Chop stems into bite size pieces. Boil in salted water for 3 minutes and rinse in cold water. Set aside
3.	Place Swiss chard on top of each other and roll up. Cut into thin strips.
4.	Heat oil and butter in a large skillet over a medium high heat. Add onions and sauté until they begin to brown. Add garlic and sauté until soft.
5.	Add Swiss chard, chopped stems, salt and pepper. Sauté until chard wilts. Immediately add scallops and sauté until just opaque, about 2 minutes.
6.	Cook Notta Pasta according to directions on box and drain.
7.	Add lemon juice to skillet and toss to combine flavors. Add pasta. Mix the scallops and Swiss chard until they are evenly distributed throughout the pasta. Serve immediately.