12 sea scallops, side muscles removed
1/3 cup dry white wine
2 tablespoons shallot, minced
2 tablespoons butter
2 tablespoons whipping cream
1 clove garlic, minced
3 to 4 sprigs fresh tarragon, stems removed
Melt butter in a large skillet, sauté scallops until opaque in the center, about 2 minutes per side. Remove scallops from pan with a slotted spoon.
In same skillet, add wine, shallot, cream, garlic and tarragon. Simmer until sauce begins to thicken. Return scallops to pan and warm through. Serve over bow-tie pasta or rice.