For more recipes, look to Chef Ada's cookbook Eating For Your Heart.
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- salt, to taste
- pepper, to taste
- 1 tbsp canola oil, for searing
- 8 oz fresh scallops
- 1 medium red onions, diced
- 4 oz fresh oyster mushrooms
- 1 clove garlic, diced
- 1 sprig coriander, chopped
- 1 tbsp fresh oregano, chopped
- 1 tbsp unsalted butter
- 8 oz red-stemmed chard
In a salad bowl, add the olive oil, red wine vinegar, salt and pepper. Mix well.
In a medium non-stick skillet, bring the canola oil to medium-high heat.
Sear 6 scallops for about 2 minutes on each side.
Repeat with the other 6 pieces of scallops. Set aside.
In the same skillet, add the onions and oyster mushrooms and sauté for 1 minute.
Add the garlic, coriander and oregano, stir and remove from heat and add into the olive oil vinaigrette mixture.
Add the butter to the skillet with the scallops and baste with the melted butter for an additional 1 minute.
To serve, arrange chard on a flat plate.
Place 3 pieces of scallops on each plate then dress with vinaigrette.