Seared Scallops with Sautéed Chard

This dinner can come together in literally 10 minutes. It also only takes one pan, if you're quick about it. It comes out really impressive, and is so clean to eat. It's feel good food, you might say. 

Scallops can be scary, but they really are dead easy to prepare as long as you stick to some steps. First, wash and make sure your scallops are very dry before they hit the pan. If not, they will steam and splatter instead of sear. They also need heavy salt and pepper and heavy heat... get that pan screaming hot. Finally, once they go on, don't touch them. Cook for about 2 minutes per side and don't touch them once you flip them. 

For the chard, get some garlic slivers and red pepper flakes going in the same pan as your scallops (after you've removed them... in the time the scallops are resting, the chard can be cooked and you can save cleaning another pan). Once the garlic is fragrant, add the chard and a splash of white wine or vermouth and a good pinch of salt. Cover and let it wilt slightly, but don't overcook to a mush!

Arrange everything on a plate, and finish it all with a squeeze of lemon.