INGREDIENTS
2
thick slices Bacon
12
Sea scallops (1 1/2 pounds), large
2
Garlic cloves
1
Onion, small
1 3/4
lbs Rainbow chard
1
Tomato, medium
2 tsp
Soy sauce
1
Kosher salt and freshly ground pepper
2 tbsp
Olive oil, extra-virgin
1 tbsp
Butter, unsalted