Alaskan Scallops Tarragon Ingredients    1 lb Alaskan Scallops      2 Tbsp Butter or Margarine      1/4 cup sliced Green Onion      1/4 tsp dried Tarragon, crushed      1 Tbsp dry White Wine      hot cooked Rice Directions 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. 5 Star Seafood Recipes www.FishermansExpress.com