Quick Scallops, Bacon, & Rainbow Swiss Chard

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Since the end of the semester is approaching, I'm spending a lot of time grading. This means that when it comes to dinner, I'm down to make a quick meal. This scallops, bacon, and rainbow Swiss chard dish definitely fit the bill. 


  • 2 bunches Cal-Organic swiss chard
  • 1/4 cup almond flour
  • 1 tsp spicy dry rub
  • 1 tsp Old Bay
  • 1/2 tsp garlic powder
  • 1/2 tsp parsley flakes
  • 1/2 tsp onion powder
  • 1lb sea scallops
  • 1 shallot chopped
  • 8 slices of bacon
  • 3 cloves garlic
  • 2 tbsp coconut aminos
  • 2 tsp salt
  • 1/2 tsp garlic powder
  • 3 tbsp seafood (or chicken) broth
  • 2 tbsp balsamic vinegar
  • 1/2 tsp black pepper


  1. Separate the Swiss chard stems from the leaves then chop into chunks

  2. Make seasoned almond flour using almond flour and the next five ingredients

  3. Pat scallops with a paper towel to absorb extra moisture

  4. Add scallops and seasoned almond flour to a Ziploc bag and toss to coat the scallops evenly

  5. Heat a 12in skillet on medium-high

  6. Cook bacon in the heated skillet then remove the bacon from the pan and set aside.

  7. Cook scallops in bacon drippings for 3-4 minutes per side then set aside.

  8. Add Swiss chard stems, chopped shallot, and garlic to the bacon & scallop pan. Cook until onions are translucent, ~2 minutes.

  9. Add Swiss chard leaves to pan with coconut aminos, salt, broth, vinegar, and black pepper. 

  10. Cook until tender, ~5 minutes.

I used the Swiss chard as the base for the dish. I placed the scallops on top of the warm chard then crumbled the slices of bacon on top.