|Dried tarragon||1⁄4 Teaspoon|
|Chopped green onion||3 Tablespoon|
|Sliced mushrooms||2 Cup (32 tbs)|
|Frozen scallop||1 Pound|
|Dry white table wine||2 Tablespoon|
|Chopped parsley||1 Teaspoon|
Melt butter in large skillet over moderate heat.
Stir in tarragon.
Add onions and mushrooms and cook gently, stirring constantly, 1 minute.
Add scallops and cook gently, stirring and turning, 4 minutes.
Sprinkle with wine and cook 1 minute longer or until just tender.
Serve sprinkled with chopped parsley and garnished with lemon wedges.