1½ pounds large sea scallops
1 tablespoon olive oil
1/2 cup dry white wine
1½ teaspoons chopped fresh tarragon
1/4 teaspoon salt
1 tablespoon unsalted butter
Freshly ground black pepper
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.
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.