Instructions: In a large skillet place the olive oil and heat it on medium high until it is hot. Add the garlic and saute it for 45 seconds or until it begins to turn brown. Add the sea scallops and cook them on 1 side for 1/2 minute per side.

Remove the scallops and place them on a warm plate. To the skillet add the cilantro, tarragon, Anaheim chilies and white wine. Cook the ingredients for 5 minutes or until the sauce is reduced by 1/2. Add the scallops (place the uncooked sides down on the pan) and cook for 4 minutes.

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