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Pan-Fried Scallops with Swiss Chard Salami Rolls

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10 slices spicy Hungarian salami
1 bunch Swiss chard
6 large scallops (or 12 small)
1 clove garlic, minced
30 ml white wine
20 ml butter
6 Roma tomatoes, halved
Salt and pepper


Separate the leaves from the stems on the Swiss chard.
Pile the sausage and Swiss chard leaves and roll up to make a 4 cm diameter roll. Set aside.
Cut remaining leaves and sausage into very fine strips. Chop the chard stems into pieces. Set aside.

Melt 1/3 of the butter and add half the garlic.
Add Swish chard stems and sauté over high heat.
Add the shredded sausage and chard, combine and remove from heat. Keep warm.
In the same pan, heat 1/3 of the butter and add the scallops when the butter foams.
Salt and pepper the scallops, turn and remove from fire so as to not overcook them.
Add the remaining garlic and the tomatoes, sauté a few seconds and deglaze with white wine.
Remove from heat and add remaining butter to the cooking liquid.
Serve scallops on a bed of Swiss chard garnished with the tomatoes.
Slice the sausage/chard roll and place slices around the dish. Spoon over with cooking liquid and serve.

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