1. Trim ends of the chard stems. Separate leaves from stems and thinly slice the stems. Heat 1 Tbsp. of the oil in a large skillet over medium heat. Add onion and garlic; cook for 2 minutes, then add chard stems and cook until softened slightly, about 2 minutes.
2. Coarsely chop chard leaves. Add to skillet, in batches if necessary, and sautee until lightly wilted, about 4 minutes. Add broth, vinegar, and salt, and stir. Bring to a boil, reduce heat to medium-low and simmer until most of the liquid has been absorbed, about 3 to 4 minutes. Transfer mixture to a bowl and cover to keep warm. Return skillet to stove and raise heat to medium-high.
3. Pat scallops dry with paper towel and then season with pepper. Heat remaining 1 Tbsp. oil in the skillet. Once oil is shimmering add scallops, making sure they are at least 1 inch apart to avoid overcrowding, which can hinder browning. Cook undisturbed until bottom edges are golden, about 2 minutes. Gently turn scallops and sear until browned, about another 2 minutes.
4. Divide chard among 4 plates and top each with an equal number of scallops. Garnish with pomegranate seeds and serve.
Source: Hannaford fresh Magazine, September - October 2014