Quick and Delicious Seared Scallops with Cranberry Ginger Vinaigrette over a bed of Rainbow Chard

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Original recipe from Nourish Cookbook

kept byendeavorfitwell
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Ingredients:

Scallops:

2 lbs scallops

Pinch of sea salt

Cranberry Vinaigrette:

1/2 cup fresh cranberries

1/2 tsp minced ginger

2 tbsp shallots

1/3 cup apple cider

1 tbsp Xyilotol/1 packet stevia

4 tsp olive oil

Chard:
Swiss chard
Organic raw apple cider vinegar
2 tbsp toasted pine nuts

Combine all ingredients except the scallops in a food processor. Blend for 20 seconds- set aside. Heat 1 tbsp of Coconut Oil in a pan on medium. Add Swiss chard, 1tbsp water and 1 tbsp apple side vigegar with shallots saute for 4 minutes until slightly wilted. Heat olive oil in a pan on medium high add scallops. Sear scallops for 2-3 minutes on each side. Place scallop on top of a cup of swiss chard and a1-2 tsp of cranberrby vinaigrette on each scallop. Garnish with tosted pine nuts! Delicious and such beautiful color!