Scallops in Buttery Wine Sauce

Ingredients

• 1 tablespoon butter 
• 0.5 cup wine dry white
• 1.5 teaspoons fresh tarragon fresh chopped
• 1 tablespoon olive oil 
• 0.3 teaspoon salt 
• 1.5 pounds sea scallops 

Equipment

• frying pan
• paper towels

Directions

1. Pat scallops dry with paper towels.
2. Heat oil in a large nonstick skillet over medium-high heat; add scallops. Cook 3 minutes on each side or until done.
3. Transfer scallops to a serving platter; keep warm.
4. Add white wine, tarragon, and salt to pan, scraping pan to loosen browned bits. Boil 1 minute.
5. Remove from heat; add butter, stirring until butter melts.
6. Pour sauce over scallops.
7. Sprinkle with pepper, if desired; serve immediately.