Pat scallops dry and sprinkle with salt and pepper
2
Add 1 TBL butter in a 12 inch nonstick skillet over medium-high heat and melt until the foam subsides, about 1 minute. Add the scallops and sear, turning once, until golden-brown and cooked through, about 5 minutes. Transfer to a plate.
3
Return skillet to the stove and over a medium heat; add the shallots, wine and vinegar. Bring the skillet to a boil, using a silicone spatula to scrape up the brown bits, until reduced to 2 tablespoons. Add any excess juice from the scallop plate and if necessary, boil until liquid is reduced to 1/4 cup. (about 7 - 10 minutes)
4
Reduce the skillet heat to low and add 3 tablespoons of butter, stirring with a silicone spatula until almost melted, then add the remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency. Stir in the tarragon and salt to taste and pour over the scallops and serve immediately.
