Pass the tarragon, please. Tarragon Sauce & Crusted Scallops

Day four of take out burgers and subs?
No justification for this.
Instead take ten minutes to poach some chicken and prepare tarragon sauce OR enjoy a tarragon crusted scallop or two.


Sauce

Boil up 1 cup bouillon from scratch[if time permits], from a box or from a cube. (We've all read the cookbooks, we know scratch is best, but save it for when you have time.)

Add 1/2 cup creme fraiche; simmer 'til thickened. Adjust quantity as needed.
Add 1/4 cup chopped fresh tarragon.
Simmer for a couple of minutes.
Season with fresh ground black pepper, if desired. Yes, get yourselves a pepper mill! 
 

Serve with a simple side- rice, orzo, etc.

Tarragon Crusted Scallops

Saute: 1 tbsp butter, 1 clove garlic.
Add 1/4 cup chopped tarragon.
Add 1/4 cup bread crumbs. (bonus points if you grate the bread yourself)
Saute further 5 minutes.

Can cool for future use.

Sear scallops.
Top with bread crumb mixture.
Finish in a 400C oven for 5 minutes.

Post Script
Frederick says he's going to try and get some local scallops for the next recipe.  Says you can taste the difference.