Quick and Elegant Scallops

• 1/2 cup dry white wine
• 1 tbl white wine vinegar
• 1 shallot, finely minced
• 1 tsp dried tarragon
• 1/2 tsp salt
• 1/8 tsp pepper
• 6 tbl butter, divided
• 2 tbl heavy cream
• 1 EACH carrot and zucchini, cut in julienne strips
• 2 bunches spinach
• 1 lb sea scallops

In saucepan, over medium heat, bring first 6 ingredients to boiling. Boil 10 minutes, or until liquid is reduced by half. Reduce heat; whisk in 4 tbl butter, 1 tbl at a time, until butter melts, and mixture thickens slightly; stir in cream. Meanwhile, saute vegetables in 1 tbl butter. Add spinach. Cook 1 minute until wilted; remove. Add remaining 1 tbl butter. Cook scallops 4 minutes. Place vegetables on plates. Top with scallops and butter sauce. 4 servings