Recipe: Gratin of Swiss Chard with Scallops and Young Garlic Shoots

1- Cook the Swiss chard by steaming or boiling, then transfer to a plate with a little olive oil.

2- In a frying pan pour 2 tablespoons of olive oil, when hot place your scallops, salt and pepper them, then sauté for 1 minute then drain them while keeping the fat on a plate.

3- In a saucepan heat your milk and the mascarpone, season with cayenne but do not salt, then at the last moment add the chopped young garlic shoots and turn off the heat.

4- Reheat the frying pan with the juice rendered from the scallops then pour in your Swiss chard coating it with this aromatic element then pour everything into your mascarpone cream, heat while stirring then plate half of it in an earthenware or clay dish, then place your sautéed scallops (keeping some for decoration) and complete with the rest of the Swiss chard, sprinkle with your Parmesan and gratinée in your oven set to grill position.
*Keep the leaves you will use them like spinach or for preparing southern dishes
*Young garlic shoots are the young green sprouts of garlic often found in Charente (Îles d'Oléron and Île de Ré) and around the month of April.