My daugther made this recipe last week and it came out wonderful. I would suggest 4 large scallops per person is plenty if you serve it with pasta. (she wanted the belly button pasta hehehe) Tortellini or linguini would work well.
Sea Scallops with Tarragon Butter
2 tablespoons olive oil
5 tablespoons butter
1 1/2 pounds sea scallops, dried well
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/3 cup dry white wine
Grated zest of one lemon
2 tablespoons chopped fresh tarragon
[ul]Heat 1 tablespoon of oil and 1/2 tablespoon of butter in a large non-stick skillet over moderate heat.
With 1/2 teaspoon of the salt and pepper, season the scallops.
Put 1/2 the scallops in the pan and cook until browned on each side (approximately 2 minutes per side). Remove from heat.
Using the same instructions as above, cook the second batch of scallops.
Clean your pan and then place it over moderate heat and add the wine, boiling until reduced until 2 tablespoons of wine are left.
Reduce your heat to the lowest setting and whisk in the remaining 4 tablespoons of butter with the wine.
Add 1/2 tsp of salt, lemon zest and tarragon.
Pour the sauce over the scallops. [/ul]