2 servings

1 lb Mixed or Jumbo Scallops
2 Tbs Butter or margarine
1/4 cup Sliced green onion
1/4 tsp Dried tarragon, crushed
1 Tbs Dry white wine
Hot cooked rice

1. Thaw the Scallops. Make sure to cut Jumbo Scallops in half.

2. Rinse and pat dry with paper towels.

3. In a skillet heat butter or margarine over medium-high heat.

4. Add the green onion and cook and stir for 1 minute. Then push the onion to one side.

5. Add Scallops and tarragon. Cook onion and scallops for 5 to 6 minutes or until scallops are opaque and most of the liquid has evaporated, stirring frequently.

6. Stir in dry white wine. Serve with hot cooked rice.