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Ingredients

• 3 Tbs. olive oil ; ;
• 1 small bunch, red or white chard, stems removed, leaves chopped ;
• Coarse kosher salt and freshly ground pepper, to taste ;
• 3/4 lb. sea scallops ;
• All-purpose flour for dredging ;
• 1 small shallot, minced ;
• 1/4 cup dry white wine ;
• 1/2 cup low-sodium chicken broth ;
• 1 Tbs. fresh lemon juice ; ;
• 1/2 tsp. Dijon mustard ; ;
• 1/2 tsp. minced fresh tarragon, plus more for garnish ;
• 1 Tbs. unsalted butter (optional) ;
• Cooked brown jasmine or basmati rice ;
• 2 Tbs. toasted and chopped pecans (optional) ;

Description

Greens, Lemon And Tarragon Make Refreshing Counterpoints To Scallops’ Inherent Richness. Spoon This Creative And Colorful Dish Over Aromatic Rice So It Can Soak Up The Delicious Sauce. Toasted Pecans Lend Appealing Crunch. 

Williams-Sonoma