METHOD
 
1. Reserve 12 large leaves from the sprigs of tarragon, add the remaining sprigs to the cream in a small pan and bring slowly to boiling point. Remove from the heat, cover and leave for 20 minutes to infuse, stirring occasionally.
 
2. Melt the butter in a large frying pan. When it is very hot, fry the escallops quickly; 2 minutes on each side should be enough. Remove them to a serving platter and keep hot.
 
3. Pour the cream through a sieve into the frying pan and stir well to mix with the juices. Add 1 tablespoon lemon juice and plenty of salt and black pepper. Pour over the veal and scatter with the reserved tarragon leaves.