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.