Grilled Sea Scallops With Saffron Spaghetti, Vegetables And Fresh Herbs

By Oprah
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1 bunch red Swiss chard , stems removed

2 dozen jumbo sea scallops (about 1 1/2 pounds)

3 tablespoons olive oil , divided

1 1/2 teaspoons salt , divided

1/2 teaspoon freshly ground black pepper , divided

1 medium onion , finely diced

1 clove garlic , minced

1/2 cup dry white wine

4 large ripe tomatoes , seeded and cut in wide julienne strips

1 cup fresh English peas or frozen peas , thawed

2 tablespoons chopped mixed fresh herbs , such as parsley, tarragon, basil and thyme

1 pound fresh saffron spaghetti or other fresh pasta, cooked according to package directions

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