Scallops With Mashed Potatoes With Tarragon Sauce

Scallops With Mashed Potatoes With Tarragon Sauce
Scallops With Mashed Potatoes With Tarragon Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    pounds Yukon Gold potatoes peeled, and cut into 1" pieces

  • 1

    teaspoon salt

  • 1/2

    cup butter - (1 stick) plus

  • 1

    tablespoon butter room temperature

  • 2/3

    cup whole milk or more if needed

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 12

    sea scallops side muscles

  • trimmed

  • 1/3

    cup dry white wine

  • 2

    tablespoons chopped shallot

  • 2

    tablespoons whipping cream

  • 1 1/2

    tablespoons chopped fresh tarragon plus

  • 1/4

    cup chopped fresh tarragon

Directions

Place potatoes in large pot. Cover with cold water. Add 1 teaspoon salt and bring to boil over high heat. Boil until potatoes are tender when pierced with skewer, about 8 minutes. Drain. Return to pot. Using potato masher, mash potatoes. Mash in 1/4 cup butter. Stir in 2/3 cup milk. Season to taste with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature. Before serving, stir over medium heat until heated through, adding more milk by tablespoonfuls if dry.) Melt 1 tablespoon butter in large skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops; sauté until just opaque in center, about 2 minutes per side. Transfer to plate; tent with foil. Reserve juices in skillet. Place wine and shallots in small saucepan. Simmer over medium heat until reduced to glaze, about 3 minutes. Stir in cream; simmer 1 minute. Gradually whisk in remaining 1/4 cup butter. Stir in reserved pan juices. Stir in 1 1/2 tablespoons tarragon. Season tarragon sauce to taste with salt and pepper. Stir remaining 1/4 cup tarragon into warm mashed potatoes. Divide potatoes among 4 shallow bowls. Place scallops atop mashed potatoes. Drizzle with tarragon sauce and serve. This recipe yields 4 servings.

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