Step 1

Pat scallops dry with paper towels, and season with salt. Warm olive oil and 2 tablespoons butter in large nonstick pan over high heat. When very hot, add scallops. Sear on both sides until deep golden brown, about 90 seconds per side. Transfer scallops to plate.

Step 2

Reduce heat to medium, and add 1 tablespoon butter to pan. Add shallots with ⅛ teaspoon salt. Cook until soft and sweet but not browned, about 5 minutes. Add wine, raise heat to high, and boil for 5 minutes. Add cream, tarragon and paprika. Boil until cream thickens slightly, about 2 minutes. Reduce heat to medium. Add salt, to taste. Return scallops to pan, and cook about 1 minute. Toss gently in sauce until scallops warmed through. Serve immediately. Serves 4.