Crispy Scallops with Tarragon Cream

By á-2700

Ingredients

• 1 egg
• 2 tsp. water
• 2/3 cup Italian-style panko bread crumbs
• 1/3 cup mashed potato flakes
• 1 lb. sea scallops
• 1/4 cup olive oil
• 2 Tbsp. butter
• 1 Tbsp. all-purpose flour
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 3/4 cup heavy whipping cream
• 2 Tbsp. minced fresh tarragon or 2 tsp. dried tarragon

Preparation

Step 1

Whisk egg and water in a shallow bowl. Combine bread crumbs and potato flakes in another shallow bowl. Dip scallops in egg mixture, then coat with crumb mixture. Heat oil in large skillet over medium-high heat. Cook scallops in batches for 2 mins. on each side or until golden brown.

Melt butter in a small saucepan. Stir in the flour, salt and pepper until smooth; gradually add cream. Bring to a boil; cook and stir for 1-2 mins. or until thickened. Stir in tarragon. Serve with scallops.