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Thaw the scallops. Make sure to cut large Scallops in half. Rinse and pat dry with paper towels. In a skillet heat butter or margarine over medium-high heat. Add the
green onion and cook and stir for 1 minute. Then push the onion to one side. Add Scallops and tarragon. Cook onion and scallops for 5 to 6 minutes or until scallops are opaque and most of the
liquid has evaporated, stirring frequently. Stir in dry white wine. Serve with hot cooked rice. Yields 2 servings.
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