Saute the scallops in the Spy Glass Butter and remove from skillet. Deglaze pan with white wine; add Central Dairies 35% whipping cream and saffron. Reduce to sauce-like consistency. Return scallops to the sauce and simmer for 3 min. Add freshly chopped tarragon and pepper, seasoned to taste. Serve with brown rice and garnish with lemon wedges.