White Bean-Chard Sauté with Seared Scallops, Leeks, Lemon & Parmesan

Directions

1. Rinse and dry all fresh produce, and set aside.
2. Trim the leek, clean between the layers, then slice thinly and place in a small bowl.
3. Separate the chard leaves from the stems; cut leaves into thin ribbons and stems into small pieces, keeping them in a separate bowl from the leaves.
4. Mince the garlic and set aside.
5. Drain and rinse the beans; let them drain while you prep the rest.
6. Pat scallops dry, season both sides with salt and black pepper.
7. Heat a nonstick skillet over medium-high heat, melt a bit of butter, then sear the scallops in a single layer until golden and just opaque, about 1½–2 minutes per side; transfer to a plate and tent with foil.
8. In the same skillet, add more butter and cook the leek, chard stems, garlic, and dried thyme until softened, about 1–2 minutes; add the chard leaves in batches, letting each wilt before adding the next.
9. Toss in the beans and continue cooking until the greens are tender, 2–3 minutes more. Pour in the broth and simmer until the sauce thickens slightly, 3–4 minutes.
10. Finish by zesting the lemon into the reserved space and then cutting the lemon into wedges for serving. Stir in half the Parmesan with the lemon zest, then sprinkle the rest of Parmesan and pumpkin seeds into the skillet and mix.
11. To serve, divide the bean and chard mixture onto plates, top with the seared scallops, and garnish with lemon wedges and the remaining Parmesan.