Seared Tarragon Scallops
1 tsp olive oil
375g large scallops
70ml dry white wine
1 tsp fresh tarragon, chopped 1 tbsp butter
Salt and black pepper 1 Pat the scallops dry with kitchen paper. Heat the oil in a large non-stick pan over a medium-high heat, and cook the scallops for three minutes on each side, or until done. Transfer to a serving plate and cover.
2 Add the white wine and tarragon to the pan used for the scallops and stir well. Bring to the boil and then remove from the heat. Add the butter and season, then stir until the butter is melted. Pour the sauce over the scallops and serve immediately.