1 lb. sea scallops, cut in 1-inch pieces
2-3 tbsp. butter
2 cloves garlic
Pinch of fresh or dried tarragon and oregano
2 tbsp. sherry
Juice of 1/2 lemon

Melt butter in large skillet over medium heat. Stir in garlic, tarragon and oregano. Add scallops and season with paprika, salt and pepper. Squeeze lemon juice over scallops and saute until scallops turn opaque, about 4 to 5 minutes. Increase heat to high and add sherry. Continue cooking, stirring constantly until liquid has almost evaporated. Serve over rice.