Ingredients

Grilled Sea Scallops with Saffron Spaghetti, Vegetables and Fresh Herbs
1 bunch red Swiss chard , stems removed
2 dozen jumbo sea scallops (about 1 1/2 pounds)
3 tablespoons olive oil , divided
1 1/2 teaspoons salt , divided
1/2 teaspoon freshly ground black pepper , divided
1 medium onion , finely diced
1 clove garlic , minced
1/2 cup dry white wine
4 large ripe tomatoes , seeded and cut in wide julienne strips
1 cup fresh English peas or frozen peas , thawed
2 tablespoons chopped mixed fresh herbs , such as parsley, tarragon, basil and thyme
1 pound fresh saffron spaghetti or other fresh pasta, cooked according to package

Description

Recipe For Nora Pouillon's Grilled Sea Scallops With Saffron Spaghetti, Vegetables And Fresh Herbs, As Seen In The May 2005 Issue Of 'O, The Oprah Magazine.'

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