Scallops with Cherry-Tarragon Sauce

I got this recipe from Whole Food's website. The first time I made this was about a year ago, and it was just so good. However, I had to wait until cherries were back in season.

Serves 4 to 6

The combination of rich sea scallops with sweet and tangy cherries is exceptionally satisfying. Scallops are at their best and most tender with short cooking at very high heat; make sure to have the scallops as dry as possible and your pan so hot that the oil is shimmering--but not smoking--before you add the scallops.

Ingredients

1 1/2 pounds wild-caught sea scallops 
1/2 teaspoon fine sea salt 
1/2 teaspoon ground black pepper 
1 tablespoon extra-virgin olive oil 
2 shallots, chopped 
2 tablespoons rice vinegar 
1/2 pound cherries (about 2 cups), pitted and quartered 
1 tablespoon chopped tarragon

Method

Pat scallops dry with paper towels. Sprinkle on both sides with salt and pepper. Heat a large, heavy skillet over high heat until very hot. Add oil and heat until very hot. Add half the scallops and sear, turning once, until lightly browned, 2 to 3 minutes per side. Transfer scallops to a platter and cook remaining scallops; cover and keep warm. 

Lower heat to medium and add shallots to the skillet. Cook, stirring, until softened, about 2 minutes. Add vinegar and cherries. Cover skillet and cook, stirring occasionally, until cherries are softened, 4 to 5 minutes. Stir in tarragon, then pour cherry sauce over scallops.