1in a large cast iron skillet add olive oil and butter. Heat over med-high heat.
Add scallops and cook till lightly brown. (1-2 minutes per side).
Remove from skillet to a plate and keep warm.
2Add onion, celery, and garlic to the pan. Cook till beginning to soften. Add wine and simmer one minute.
Stir in potatoes, broth, tomatoes, tomato juice bring to a boil. Reduce to a simmer, cover and cook till potatoes are tender and tomatoes are beginning to break down, about 12-14 minutes.
3Return scallops, juice, thyme, and tarragon to the pan, cover and cook until scallops are heated through, 2-3 minutes.
put scallops on plates with some sauce. Enjoy.