I recently purchased Williams-Sonoma’s Weeknight Fresh + Fast cookbook and it’s my new favorite cookbook! I’ve tried several recipes already and this scallop dish is one of my favorites.
In a large non-stick frying pan, warm 1 tablespoon of olive oil over medium high heat. Add the chard and sprinkle lightly with salt and pepper until just softened (about 3 minutes). Transfer to a bowl and cover to keep warm.
Sprinkle the scallops lightly with salt and pepper and then dredge in flour to coat. In the same frying pan over medium heat, warm 1 tablespoon of olive oil. Add the scallops and cook until springy to the touch ad no longer translucent (about 3 minutes on each side). Using tongs, transfer the scallops to a place. Add the remaining 1 tablespoon of oil to the frying pan and then add the minced shallot. Saute until it begins to soften for about 1 minute. Add the wine and boil until almost evaporated, stirring up any browned bits for about 2 minutes. Add the chicken broth, lemon juice, mustard and 1/2 teaspoon tarragon and boil until slightly thickened, about 2 minutes. Remove from heat, add butter and stir until melted. Season the sauce to taste with salt and pepper.
Spoon the cooked basmati rice onto plate and spoon the chard over the rice. Arrange the scallops on the chard and then spoon the sauce over everything. Enjoy!
Adapted from: Williams-Sonoma Weeknight Fresh + Fast