Corzetti with Swiss Chard and Scallops

From "La Cucina Italiana"

1 pound sea scallops

fine sea salt

2 T. extra virgin olive oil

2 medium shallots, thinly sliced

1 pound Swiss chard, center ribs removed and leaves coarsely chopped

1/4 cup vegetable broth

1/8 t. crumbled saffron threads

1 T. unsalted butter

1 pound fresh corzetti or dried corzetti

freshly ground white pepper (optional)

Cut scallops into quarters; set aside. Bring a large pot of salted water to a boil. Meanwhile, in a large skillet, heat oil over medium high heat; add shallots, reduce heat to medium and cook, stirring occasionally, until shallots just begin to soften, about 5 minutes. Add chard in batches, then add broth, 1/4 t. salt and saffron; cook, stirring until greens are just wilted.

Add scallops to skillet, tucking pieces among greens; gently simmer, turning scallops occasionally, until scallops are just cooked through, 3 to 4 minutes. Add butter and gently stir until melted, then remove skillet from heat and cover to keep warm.

Cook pasta in the boiling water until just tender - 6 to 7 minutes or until al dente. Drain. Combine the pasta with the scallops and chard in the pan. Sprinkle with pepper if desired.