Scallops Over Swiss Chard Salad | Just Eats With Chef JJ

Instructions

Ingredients for Salad Base:

• 1 large bunch Swiss Chard stems removed, and leaves chopped (about 4–6 cups)
• 1 Medium chopped
• 1 medium pear, chopped
• 1 medium seedless cucumber, thinly sliced, half-moon style
• ½ cup red beans
• ¼ cup of candied pecans

Ingredients for Coconut Dressing:

• 1 teaspoon Cumin Seeds
• 2-3 chipotle pepper in adobo sauce
• 1 tablespoon, minced fresh ginger or finely grated
• 1 tablespoon Dijon Mustard
• 1 medium shallot, finely diced
• ½ cup coconut milk (canned, full-fat recommended for creaminess)
• ⅓ cup olive oil
• 3 tablespoons champagne vinegar

Method for Salad and Dressing:

1. Toast the Seeds: In a cast-iron pan over medium heat, toast the cumin seeds until fragrant (about 1–2 minutes). Pour them directly into the blender.
2. Blend the Base by adding the chipotle in adobo, fresh ginger, Dijon mustard, diced shallots, and coconut milk to the blender.
3. Pulse the mixture until combined. While the blender is running on low, slowly drizzle in the olive oil in a steady stream, followed by the champagne vinegar, until the dressing is creamy and emulsified.
4. On a large platter or in a bowl, lay out the chopped Swiss chard, apples, pears, and cucumber.
5. Toss & Serve: Toss the salad components together, then top with scallops, the dressing and serve immediately.

Ingredients for Pan Seared Scallops:

• 2 lbs Sea scallops (approx. 20–24 large scallops)
• 1 tsp Kosher salt (plus more to taste)
• ½ tsp Freshly ground black pepper
• 2 tbsp Avocado oil
• 3 tbsp Unsalted butter

Method for Pan Seared Scallops:

1. Pat the scallops very dry with paper towels. Season both sides with salt and pepper.
2. Heat the Pan: Place a cast iron pan over medium-high heat and coat with the avocado oil. Wait until the pan is very hot and the oil is shimmering.
3. The Sear: Place the scallops in the pan (work in batches if necessary to avoid crowding). Allow them to cook undisturbed for 2 to 3 minutes until a golden-brown crust forms.
4. Butter Baste: Turn the scallops over. Add the butter to the pan. Once the butter melts, cook for another 1–2 minutes until the other side has color and the scallops are opaque.
5. Serve: Remove from the pan immediately and lay them on top of your salad.