Sautéed Scallops and Swiss Chard

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)