3 cups chard (can use spinach or Cavalo Nero)- , rolled like a cigar and cut into 1/2-inch strips
1 teaspoon olive oil
Kosher salt and freshly ground black pepper, to taste
4scallops
White rice, for serving (optional)
Caper-raisin butter
2 tablespoons non-pareil capers
2 tablespoons golden raisins
1/4cup water
3 tablespoons unsalted butter
1/2teaspoon malt vinegar
Kosher salt and freshly ground black pepper, to taste
oil-packet scallops
Preheat oven to 400°F.
Place rainbow chard in the center of a large rectangular sheet of aluminum foil. Drizzle over olive oil and season lightly with salt and pepper.
Top the chard with scallops. Smear the caper-raisin butter over each scallop, then season with more salt and pepper.
Fold over each side of the aluminum foil until you have an enclosed square packet. Place on a sheet pan and bake for 15 to 20 minutes, or until the scallops are just cooked through.
Serve with optional white rice and an ice-cold beer.
Caper-raisin butter
Boil the capers, raisins, and water together for about 10 minutes, until the raisins have plumped up and water has reduced significantly.
Puree in a food processor with the butter, vinegar, salt, and pepper. Store in a jar or container with a tightly fitted lid, refrigerated, for up to a week. Tastes great with scallops, pasta, roasted cauliflower, and raw bitter vegetables.
