In a medium pot, add the chicken stock and white wine 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 medium-high heat.  Add the scallops, working in batches if you need to, and cook on each side, about 4 minutes.

Put the scallops on individual plates and spoon the sauce over the top. Garnish with the additional tarragon.