Annie's Cooking Club

1 ¼ lbs. Sea scallops, cut off tough ligament

7 T. unsalted butter, cubed

¼ cup dry white wine

¼ cup white-wine vinegar

1 T. chopped Tarragon

Sprinkle scallops with salt and pepper. 

Heat 1 T. of butter in a non-stick skillet over medium-high heat, until  butter begins to brown.  Sear scallops, turning once, until golden brown and just cooked through, about 5 minutes. 

Transfer to platter.

Deglaze with wine and vinegar.  Reduce to 2 T.

Reduce heat to low and add butter a tablespoon at a time.