Scallops Tarragon

1 1/2 pounds scallops

1 cube butter

1/2 tsp tarragon

1/4 onion, chopped

2 cups mushrooms, chopped

splash white wine

parsley, chopped

Melt butter. Add tarragon, onions and mushrooms. Cook until mushrooms are tender, stirring often. Push mushrooms to outside of pan, add scallops in middle. Add wine. Cook scallops until done. Garnish with parsley.

Serves 4.