Scallops with Penne, Swiss Chard and tomatoes

By teresafu

Ingredients

• 8 ounces penne pasta
• 1 lb sea scallops
• 5 tbsp butter
• 4 cups coarsely torn swiss chard leaves (ribs removed)
• 1 cup chopped seeded plum tomatoes
• 1 cup dry white wine
• 1/2 cup sliced fresh basil
• 1/4 cup drained capers
• 2 garlic cloves, minced
• lemon wedges

Details

Servings 4

Preparation

Step 1

Preheat oven to 200

Cook penne.

Meanwhile, sprinkle scallops with salt and pepper. Melt butter in large skillet over medium high heat until very hot. Working in batches, cook scallops in single layer until brown. about 1 min per side. Transfer scallops to baking sheet, keep warm in oven. Add chard, tomatoes, wine, basil capers, and garlic to same skillet. Saute until chard is wilted and tender about 5 mins.

Add drained pasta to chard and toss until heated, through. Divide pasta among 4 plates. Top with scallops. Serve with lemon wedges.