Instructions: In small saucepan, over medium-high heat, combine cream and stock, bringing to a boil about 20 minutes, or until slightly thickened. Set aside.

In small bowl, whisk together yolk, lemon juice and wine until frothy.

Whisk into cream mixture. Stir in tarragon and chives; set aside.

Meanwhile, pat scallops dry and season with salt and pepper. In large skillet, over high heat, sear scallops in olive oil quickly about 45 seconds
on each side.

Serve three scallops with tarragon sauce per person. Garnish.

Yield: 4 servings

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.