Seared Scallops with Romesco, Lemony Swiss Chard with Fried Olives, Capers & Garlic

I had my first scallop only six months ago. But I knew that as soon as I tasted it, that I would have to learn how to cook them. I found this recipe in the Toro Bravo cookbook. I couldn’t make up my mind what to cook with this. I wanted something fairly simple. I deiced to go with the Lemony Swiss Chard recipe to use up the last of the chard from our garden before the freeze next week.

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I went with a bottle of the Citra Hose from De Garde.