Name: Scallops with Tarragon Cream and Wilted Butter Lettuce
Yield: 2 Servings
Ingredients: 2 tablespoons (1/4 stick) unsalted butter, divided; 1/4 cup minced shallots; 1/2 cup dry white wine; 1/3 cup whipping cream; 4 teaspoons chopped fresh tarragon, divided; 1 1/2 teaspoons Pernod or other anise-flavored liqueur (optional); 8 large sea scallops, patted dry; 1 small head of butter lettuce, leaves separated

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