Scallops With Mashed Potatoes With Tarragon Sauce

By á-174942

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

Details

Servings 4

Preparation

Step 1

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.