Preheat oven to 200 degrees F.
Season the scallops with salt and pepper. Place the oil in a skillet set over medium-high heat. When hot, add the scallops and cook and sear 1 to 1 1/2 minutes on each side, or until just cooked through. Transfer scallops to a plate and keep warm in the oven. Drain excess oil from the skillet. Add the wine and garlic to the skillet and cook until the wine is reduced by half. Add the cream and tarragon and bring to a simmer. Simmer and reduce the cream until it lightly thickens. Season the sauce with salt and pepper. Add the shrimp and heat through 1 to 2 minutes.
Divide the scallops between 2 plates, top with the sauce and serve.