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How to Make


  • 8 to 12 Fresh Dry Pack Scallops (size 10-20 or U10)
  • 2 TBSP Olive Oil
  • 2 TBSP Butter
  • ½ Onion, Sliced
  • 4 Slices Bacon
  • 4 Leaves Swiss Chard
  • ½ Cup White Wine
  • ½ Cup Smith's Heavy Cream
  • 4 Sprigs Thyme, Fresh
  • Salt & Pepper


  1. Heat a heavy-bottom stainless frying pan to high temperature. Add the oil and butter to the pan. 
  2. Season scallops with salt and pepper. Just as the butter begins to brown, add the scallops. Keep the temperature as high as possible without burning the butter. 
  3. After 45-60 seconds test to see if the scallops can be turned, allow scallops to release themselves from pan. Turn and cook on second side for 1 to 2 minutes. Remove from pan and set aside. 
  4. Turn heat down to medium and add bacon and onion. Cook over medium heat until bacon is cooked and onions are caramelized. 
  5. Add Swiss Chard and cook for 1 more minute. Deglaze with white wine. Reduce and add Smith's Heavy Cream. 
  6. Reduce to desired thickness for the sauce and check seasoning. 
  7. Serve immediately. Garnish with fresh Thyme.


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