Scallops With Blood Orange Caramel

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1/4 cup honey

1 tablespoon Sherry wine vinegar

1 cup fresh orange juice (from about 6 oranges; I used blood and Cara Cara oranges)

1 cup low-salt chicken broth

1/8 teaspoon ground cardamom

4 stems Swiss Chard, thick stems removed, chopped and reserved

2 tablespoons fresh tarragon leaves

12 sea scallops, rinsed and patted dry, muscle removed (figure 3 scallops per person)

Salt and freshly ground black pepper

1 blood orange, supremed*

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