Scallops and Mushrooms with Swiss Chard and Noodles

For the mushrooms and scallops: Wipe the mushrooms with a damp paper towel.. Rinse the scallops and pat dry.

For the noodles: Cook the noodles in a pot of boiling salted water until al dente.

For the swiss chard: Rinse the swiss chard, remove the stems and cut into thin strips. Peel and finely chop the garlic. Heat 1 tablespoon of the oil in a skillet. Add the garlic and cook until fragrant. Add the swiss chard and cook until wilted. Stir in the wine and simmer for 4-5 minutes. Season with salt and nutmeg to taste.

For the mushrooms and scallops: Heat 1-2 tablespoons of the oil in a large nonstick skillet. Add the mushrooms and scallops, and cook until golden brown, about 3-4 minutes. Season with salt and pepper to taste.

For the sauce: In a pot, heat the crème fraîche while stirring (do not boil). Stir in the chives and season with lemon juice and salt to taste.

For serving: Divide the swiss chard between serving plates. Drain the pasta and arrange on top of the swiss chard. Top with the mushrooms and scallops.