Scallops with Rainbow Chard Gelson's

Name: Scallops with Rainbow Chard Gelson's
Ingredients: 2 tablespoons Flanigan Farms chopped walnuts; 3 tablespoons Napa Valley organic olive oil divided; 2 cloves Melissa’s organic garlic minced; 2 10 to 12 leaves total rainbow Swiss chard stems and ribs separated from leaves stems and ribs sliced into 1/2 inch pieces leaves coarsely torn; 1/2 teaspoon Le Saunier de Camargue Fleur de Sel sea salt divided; 1/2 teaspoon black pepper divided; 12 jumbo scallops rinsed well and patted dry; 2 ounces Melissa’s organic shallots minced; 1/2 cup dry white wine; 2 tablespoons lemon juice; 1 tablespoon water; 1 teaspoon Grey Poupon Dijon mustard; 1 1/4 teaspoons minced thyme; 4 tablespoons raisins preferably organic

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Appetizer Recipes Scallops with Rainbow Chard Share: Scallops with Rainbow Chard Serves: 4 Toast walnuts in a large nonstick skillet over medium heat, about

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Ingredients

2 tablespoons Flanigan Farms chopped walnuts
3 tablespoons Napa Valley organic olive oil divided
2 cloves Melissa’s organic garlic minced
2 10 to 12 leaves total rainbow Swiss chard stems and ribs separated from leaves stems and ribs sliced into 1/2 inch pieces leaves coarsely torn
1/2 teaspoon Le Saunier de Camargue Fleur de Sel sea salt divided
1/2 teaspoon black pepper divided
12 jumbo scallops rinsed well and patted dry
2 ounces Melissa’s organic shallots minced
1/2 cup dry white wine
2 tablespoons lemon juice
1 tablespoon water
1 teaspoon Grey Poupon Dijon mustard
1 1/4 teaspoons minced thyme
4 tablespoons raisins preferably organic