Bacon-Wrapped Scallops with Garlic Swiss Chard

0 Remove the firm center ribs from the Swiss chard and roughly chop the leaves. Bring a large pot of salted water to a boil, add the chopped leaves, and blanch for 2 minutes. Drain very well and set aside.
1 Season the scallops with salt and pepper. Wrap each scallop with bacon and secure with a toothpick.
2 Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and sear the scallops for 3 minutes on each side. Once both flat sides of the scallops are golden, use tongs to briefly turn each scallop onto its bacon-wrapped edge. Rotate it just long enough to lightly brown the bacon without continuing to cook the scallop unnecessarily.
3 In another large skillet over medium high heat add 1 tablespoon olive oil. When the oil is hot add the garlic slices and cook them until soft but not brown, 2 minutes. Add the Swiss Chard and cook for another 3 minutes. Set aside.
4 Place the Swiss chard in the middle of a plate and top with the scallops.