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

Seared Scallops with Cranberry Vinaigrette

Cranberry Vinaigrette

1/2 cup fresh cranberries

1/2 tsp minced ginger

2 tbsp shallots

1/3 cup apple cider

1 tbsp Xyilotol

4 tsp olive oil


2 lbs scallops

Pinch of sea salt

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!

Recipe inspired by Canyon Ranch- Nourish Cookbook which you can purchase here