Lemon-Tarragon Scallops with Swiss Chard and Aromatic Rice

1. Sauté the Chard

Begin by heating one tablespoon of olive oil in a large nonstick frying pan over medium heat. Add the chopped chard to the pan, seasoning it lightly with kosher salt and freshly ground pepper. Sauté the chard for about three minutes, just until it softens. Remove the chard from the pan and set it aside, keeping it warm.

2. Cook the Scallops

Next, season the sea scallops with salt and pepper, then dredge them lightly in all-purpose flour. Heat another tablespoon of olive oil in the same frying pan over medium-high heat. Add the scallops to the pan and cook them for about three minutes on each side. The flour will help create a crispy exterior, and you'll know the scallops are done when they are springy to the touch and no longer translucent in the center. Remove the scallops from the pan and set them aside.

3. Make the Sauce

In the same pan, add the remaining tablespoon of olive oil and the minced shallot, sautéing for about one minute until the shallot becomes fragrant and soft. Pour in the dry white wine, using it to deglaze the pan by scraping up any browned bits from the bottom. Let the wine boil for about two minutes, then add the chicken broth, fresh lemon juice, Dijon mustard, and minced tarragon. Allow this mixture to cook for another two minutes, letting it thicken slightly. If you wish, you can stir in the optional tablespoon of butter at this stage to add richness to the sauce.

4. Assemble the Dish

To assemble the dish, spoon the cooked rice onto the center of two warmed plates. Arrange the sautéed chard over the rice, then place the scallops on top of the chard. Drizzle the lemon-tarragon sauce over the scallops and garnish with additional tarragon and the optional toasted pecans for a delightful crunch.