In a sauce pan, sweat the shallots and garlic. Add white wine and reduce the volume by half. Add cream, reduce by half. As the sauce simmers slowly add small amounts of butter one at a time. Add one a bit then wait until it melts in the sauce before adding the next.

Just before service in a skillet add small amount of butter, pan sear the scallops. Season with salt and pepper. When the scallops are done reserve on the side. In the same pan wilt the swiss chard.
Serve scallops on swiss chard and sauce drizzled over the top.