Chard and Hazelnut Scallops
Serving Size : 2 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tbsp whole hazelnuts 60 grams unsalted butter -- (2-1/4 oz) 8 queen scallops 3 twists pepper 3 tbsp fresh thyme leaves 3 shallots -- very finely chopped 8 large chard leaves -- preferably one of the red-stemmed varieties 1 tbsp balsamic vinegar Toast the hazelnuts in a dry frying pan until just brown and crunchy. Cool, then chop coarsely. Put the butter into a large frying pan and heat until golden - about three minutes - then set aside Season the scallops with pepper and half of the thyme and put into the frying pan. Cook the scallops for about two minutes each side, until opaque. Put in a warm oven (around 190 c/375 f/ gas mark 5) to keep warm. Put the shallots, the rest of the thyme and hazelnuts into the pan and stir on a medium heat for a minute. At the same time, plunge the chard into boiling water for 30 seconds, then put in a colander and rinse with cold water to stop it cooking any more. Put the colander on a saucepan with half an inch of boiling water in the bottom and steam gently to keep hot. Take the pan off the heat, add the vinegar and reserved butter. Put the chard on two dishes and top with the scallops, shallots, thyme and hazelnuts.
