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Ingredients

• 2   thick slices of bacon, cut crosswise into 1/4-inch strips
• 1   small onion, cut into 1/4-inch dice
• 2   garlic cloves, minced
• 1   medium tomato, seeded and diced
• 1 3/4 pounds  rainbow chard, stems sliced crosswise 1/2 inch thick, leaves cut into 1-inch strips
• 2 teaspoons  soy sauce
•   Kosher salt and freshly ground pepper
• 12   large sea scallops (1 1/2 pounds)
• 2 tablespoons  extra-virgin olive oil
• 1 tablespoon  unsalted butter

Description

"When You Learn How To Cook Scallops With A Crisp Golden Crust, They're Just So Good," Says Top Chef Winner Stephanie Izard. To Help Brown The Scallops, She Adds Butter To The Pan Halfway Through Cooking. The Butter And Bacon That Flavor The

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