Scallops in Buttery Wine Sauce

Before roasting, dry the scallops with a paper towel to remove any excess moisture. This step guarantees a nice rosy glow.Preparation: 1 minute; Cook: 12 minutes
Dry the scallops with paper towels. Heat the oil in a large nonstick skillet over medium-high heat; add the scallops. Cook for 3 minutes on each side or until tender. Transfer the scallops to a serving platter; keep warm.Add the white wine, tarragon and salt to the pan and scrape off the pan until the pieces are browned. Cook for 1 minute. Remove from the heat; add the butter, stirring, until the butter melts. Pour the sauce over the scallops. Sprinkle with pepper if desired; serve immediately.