Seared Scallops with Swiss Chard, Bacon and Monkfish Liver Sauce

Seared Scallops with Swiss Chard, Bacon and Monkfish Liver Sauce

Monkfish liver is very popular in Japan but not used much in the US even though it has a wonderful taste and is called "The Foie Gras of the Sea". We usually saute it in duck fat but in this recipe we puree it and pair with scallops and a balsamic glaze.


Service for 2

4 scalliops

diced bacon

diced shallots

4 Garlic Cloves thinly sliced

1 /2 cup madeira dry wine

balsamic reduction

2 T. canola oil

2 T butter

1 cup swiss chard chopped

Salt and Pepper


For the Scallops

Place some canola or grape seed oil in a hot pan. Season the scallops and add them to the pan for 2 minutes on a medium flame until the scallops are browned. Turn the scallops over and turn off the flame. Let the scallops sit for another 30 seconds to cook through and then remove them from the pan to a warm platter.

For the Monkfish Liver Sauce

Saute 2 T of diced bacon with some finely diced shallots for a few minuteds until shallots are caramelized. Slice the monkfish liver in 1 inch pieces and season with salt and pepper. Add a bit of butter to the pan and saute the monkfish liver until browned on outside. Add 1/2 cup madeira wine and cook till reduced by half. Puree the mixture until the sauce is smooth. Then pass through a sieve. Note: if sauce is too thick it can be thinned with a little chicken or vegetable stock.

For the Swiss Chard

Trim the stems and clean the swiss chard. Par-boil for 2 minutes and refresh in cold water and squeeze dry. Set the swiss chard aside till ready to use. Add some reserved bacon to a pan and reheat the swiss chard, add 1/2 tsp sugar, 1/8 cup madeira and 1 tablespoon of balsamic vinegar. Season with salt and pepper.


Place the sauce in the center of a plate. Place the swiss chard on top of the sauce and add scallops.

Wine Notes:

This dish can take either a light red or white. We suggest a Vognier from California.