Bay Scallops with Swiss Chard & Pasta | Adelphia Seafood, Pennsylvania
If stems of chard are thick, trim by folding leaf in half and cutting out center stem. Chop stems into bite size pieces.
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Ingredients
- 1 pound Bay Scallops
- ½ box of your favorite pasta (cooked)
- 1 bunch Swiss chard (ruby red or bright lights, if available)
- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion (sliced)
- 4 cloves garlic (minced)
- 1 tsp salt
- fresh black pepper (to taste)
- 1 large lemon (juiced)
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