Source: dLife

Scallops seasoned with tarragon and topped with a white wine and lemon sauce.

Servings

0.75 tsp tarragon, leaves, ground
0.25 tsp paprika
0.5 tsp black pepper
1.5 lb large scallops , rinsed and dried
1 tbsp extra virgin olive oil
1 tbsp butter
0.5 cup white wine (dry)
2 tbsp fresh lemon juice
0.25 tsp salt (optional)
2 tbsp chopped parsley

1 In small bowl, mix tarragon, paprika, and pepper.
2 Season scallops with the paprika mixture.
3 In large skillet, place butter and oil and heat over medium high until butter melts.
4 Add half of scallops and cook for 3 minutes then turn over and cook for another 2 minutes.
5 Place scallops on plate and cover to keep warm. Repeat step 3 for remaining scallops.
6 Pour wine in skillet, increase heat and boil for 45 seconds. Combine lemon juice, salt, and wine.
7 Drizzle over scallops and sprinkle with parsley.