Tarragon Butter Scallops

Preheat your stovetop by heating 1 tablespoon of olive oil and 1/2 tablespoon of butter in a large skillet over medium heat. Prepare the scallops by sprinkling them with salt and pepper to taste. Arrange half of the scallops in the skillet without overcrowding; cook until they develop a golden brown color, approximately 2 to 3 minutes on each side. Transfer the scallops to a plate and reserve them for later use. Reheat 1 tablespoon of olive oil and 1/2 tablespoon of butter in the skillet, then cook the remaining scallops. Transfer them to a plate as well.

Clean and prepare your skillet by wiping out any remaining residue, then return it to the stovetop over medium heat. Add a splash of wine and bring it to a boil, allowing it to reduce by 1 or 2 minutes until it reaches approximately 2 tablespoons. Lower the heat to a low simmer and whisk in the remaining 4 tablespoons of butter until it is just softened and forms a smooth sauce. Introduce salt, lemon zest, and tarragon into the sauce to enhance its flavor. Pour this delectable sauce over the reserved scallops.