Recipe: St jacques en aillade de petits poivrons et verts de blettes

1 In a saucepan, place your chiffonade of chard, cover with cold water, salt, then bring to a boil, then drain and place in ice water and drain (for color).

2 In a large skillet, place your butter with a drizzle of olive oil. When it is very hot, pan-fry your seasoned scallops for 2 minutes, then turn off the heat and cover to rest.

3 Transfer your scallops to a metal serving dish.

4 In this same skillet, add a little butter, then the chiffonade (chard and parsley), the chopped garlic and the small peppers, salt and pepper, cook for 2 minutes, then add your scallops and sauté everything for 2 minutes.
Serve on beautiful hot plates.
*You will easily find these tiny and delicious peppers named "gouttes" online.