Lemon Ches and Scallops are a match made in heaven. Easy, healthy, dinner in 20 min!

What you need

6 tablespoons Tessemae's Lemon Garlic
1 shallot, halved and thinly sliced
3 zucchini, halved and thinly sliced
1 bunch Swiss Chard, stems removed, thinly sliced crosswise
2 teaspoons seafood seasoning (we like Old Bay)
1 1/2 pound medium scallops (20- 30 count) *see tip

What to do

1. Heat 2 tablespoons Lemon Garlic in a large skillet over medium high heat. Add the shallot and the zucchini and cook, tossing, until beginning to brown, about 4 minutes. 
2. Add the chard, season with salt and cover. Cook about 1 minute so that the chard wilts. Uncover and cook, tossing, until the chard is tender, about 1 minute more. Stir half of seafood seasoning into veggie mixture. Set aside and cover to keep warm.
3. Heat 1 tablespoon Lemon Garlic in a nonstick skillet over medium-high heat until sizzling hot. Add half of the scallops and cook without turning until seared on one side, about 1 minute. Add another tablespoon Lemon Garlic and immediately shake the pan to toss the scallops around until just cooked, about 1 minute more. Sprinkle with half of remaining seafood seasoning. Transfer to a plate, wipe out the pan with paper towel and immediately repeat with more Lemon Garlic, seafood seasoning and scallops.
4. Serve the scallops over the veggies, drizzled with more Lemon Garlic.

Tip: This recipe works great with any size scallop! Just increase the cooking time a little if yours are bigger. This is also great with shrimp!

Serves 4