1. Pat scallops dry with paper towels. Hear 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.
2. 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 desire; serve immediately.
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|Serving Size: 1 Serving (180g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 22 (13%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 56.8mg||17 %|
|Sodium 276mg||10 %|
|Potassium 553.3mg||15 %|
|Total Carbohydrate 4.3g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 4.3g|
|Protein 28.6g||41 %|
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Calories per serving: 166
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