Grilled Scallops with Tarragon Sauce

• 24 sea scallops
• ¼ cup olive oil
• 4 branches fresh tarragon

Toss the scallops in a mixture of the oil and chopped tarragon stems. Let marinate for 1 hour and discard the tarragon. Put 6 or 7 scallops on each of 4 skewers.

While the scallops are marinating, make the sauces. Put the fish stock, wine, shallots, thyme, and bay leaf in a saucepan and cook over medium heat for 20 minutes. Strain the liquid, discarding the herbs and shallots.

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