Seared Wild Sea Scallops With Chard, Pancetta, and Lemony Gremolata | Sunbasket

Ingredients

• 1 wedge preserved lemon
• 1 or 2 cloves organic peeled fresh garlic
• 4 or 5 sprigs organic fresh flat-leaf parsley
• 1 organic red onion
• 1 bunch organic rainbow or other chard (about ½ pound)
• 3 ounces diced pancetta
• 2 tablespoons balsamic vinegar
• 2 tablespoons all-purpose flour
• Seafood options:
• 10 ounces wild sea scallops
• 10 ounces wild jumbo shrimp
• 2 wild Alaskan skinless halibut fillets (about 5 ounces each)