Creamy Tarragon Scallops With Spinach & Smashed Potatoes

Total Time
Prep 10 mins
Cook 15 mins

Sauteed scallops in rich creamy tarragon sauce on bed of smashed potatoes and steamed fresh spinach. Great for a romantic twosome or dinner party! This serves two; can multiply for more. (Will post photo when published)

Ingredients Nutrition


  1. Boil until potatoes are tender, about 8 minutes.
  2. Drain.
  3. Return to pot.
  4. Smash potatoes.
  5. Stir in 1 tablespoons butter. Stir in Half and Half and ½ teas. tarragon into warm smashed potatoes.
  6. Season to taste with salt and pepper.
  7. Set aside and keep warm.
  8. Steam spinach leaves and keep warm.
  9. Melt 2 tablespoons butter in cast iron or heavy skillet over medium-high heat.
  10. Dry scallops and sprinkle with salt and pepper.
  11. Add scallops; sauté until just opaque in center, about 2 minutes per side.
  12. Transfer to plate; tent with foil.
  13. Reserve juices in skillet.
  14. Sauté onions in skillet until softened; add garlic, then wine.
  15. Deglaze skillet.
  16. Simmer over medium heat until absorbed, about 2 minutes. Reduce heat to MED-LOW.
  17. Stir in about 1/2 cup Half and Half and 1 teas. tarragon; simmer 1-2 minute to thicken.
  18. Season sauce to taste with salt and pepper.
  19. To serve: Divide and place steamed spinach on top smashed potatoes on two warmed plates.
  20. Divide scallops and place on spinach.
  21. Divide sauce over all.
Most Helpful

Since I work full-time, I'm always looking for good, quick meals to serve. This was very easy and very tasty. I served it with rice instead of potatoes, and spooned the scallops and sauce over both the rice and spinach.

Jakie's Mom October 02, 2009