Yield: 2 servings
1 lb Scallops
2 Tbsp Butter
1/4 cup Tarragon, dried and crushed
1 Tbsp dry White Wine
Cut large Scallops in half. Rinse and pat dry with paper towels. In a skillet heat butter over medium-high heat. Stir-in the green onion and cook and stir for 1 minute. Then, push the onion to the 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 the white wine. Serve with rice.