Allow 4 scallops per person.
Rinse scallops gently and dry them with a towel. Sprinkle scallops with sea salt and pepper.
Heat equal amounts of olive oil and butter in a nonstick sauté pan. (Adjust oil and butter to the number of servings you’re cooking and the size of the pan.) Cook scallops for 3 to 4 minutes, turning them from time to time.
Drain the scallops. Place them on a hot platter.
Melt 4 tablespoons butter in a saucepan. Add 4 to 5 sorrel leaves per person with juice from half of a lemon and 2 tablespoons of liquid cream. Reduce the sauce.
Pour sauce over the scallops. Sprinkle with freshly cut tarragon and serve.
SOURCE: Chef Lionel Le Morvan, Ma Maison Restaurant
