In a medium pot, add the chicken stock and vinegar and bring to a light boil over medium-high heat.  Lower the heat to medium-low and add 1 tablespoon butter, the parsley, mint, tarragon, and lemon and cook for 2-3 minutes.  Remove from the heat and set aside.

Pat the scallops dry and season with salt and pepper.  In a large pan, heat the olive oil and 1 tablespoons butter over high heat.  Add the scallops, working in batches if you need to, and cook on each side, about 4 minutes.

Put the scallops in individual bowls and ladle the sauce over the top.  Sprinkle with the additional tarragon over the top.  Serve immediately with your favorite crusty bread to soak up the sauce.