Scallops with Dried Beef & Swiss Chard Tops tender and juicy

1 In a large pan melt a little butter and olive oil when it is very hot place your scallops (pierced corals) salt and pepper sear them well 1 minute on each side then remove them from the pan into a small closed container.

2 Heat your pan again by adding a little butter then place your potato slices around sprinkle your garlic slices salt and pepper and sear them for a few minutes on each side then turn off the heat and cover.

2 In another small pan pour a few drops of olive oil sauté your strips of dried beef then add those of chard then turn off the heat and cover.
Finishing:
Heat your apple slices then pour the juice rendered from the scallops over them arrange them on very hot plates, the scallop meat then pour the boiling juice over it and the strips of dried beef and chard leaves.