Herb crusted scallops with tarragon cream

IINGREDIENTS:

12 large scallops
salt and pepper
1/2 cup panko crumbs
3 tbs fresh coarsely chopped tarragon
2 tbs fresh chopped parsely
1/4 tsp mortons seasoning blend
3 tps olive oil 2 tbs unsalted butter
1/4 pint cherry tomatoes, halved
1 zuccxini, halved and sliced
3 tbs sherry
3/4 cup half and half mixed with 1 tsp cornstarch

Heat oven to 200F.
Rinse, dry and season scallops.Combine bread crumbs with 1 tbs tarragon, the parsley and the seasoning blend.
Melt 2 tbs of the olive oil with2 tbs butter. Coat the scallops ith the crumb mix and cook about b3 minutes on each side, turning only once.Remove to plate, tent and place in oven to keep warm.
heat 1 tbs olive oil, add tomatoes and saute 2 minutesuntil they start to brown.Add the zucchini and saute 2 mnutes more until just tender.Remove and keep warm.In the same skillet add ths sherryto deglaze, the tarragon and the milk. Heat gently ntil creamy.Adjust seasoning.
Place 3 scallops on each plate, drizzle wit some sauce and serve with sauteed veges.