Pat the scallops dry with a paper towel to remove any excess moisture before searing. This step ensures a nicely browned exterior.
Prep: 1 minute; Cook: 12 minutes
Oxmoor House APRIL 2009
1. Pat scallops dry with paper towels. Heat oil in a large nonstick skillet over medium-high heat; add scallops. Cook 3 minutes on each side or until done. Transfer scallops to a serving platter; keep warm.
2. Add white wine, tarragon, and salt to pan, scraping pan to loosen browned bits. Boil 1 minute. Remove from heat; add butter, stirring until butter melts. Pour sauce over scallops. Sprinkle with pepper, if desired; serve immediately.
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