Scallops With Mashed Potatoes and Tarragon Sauce

From the Flavors of Bon Appetit 2003, this sounds wonderful.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  lbs yukon gold potatoes, peeled, cut into 1-inch pieces
• 1  teaspoon salt
• 1⁄2 cup butter (1 stick)
• 1  tablespoon butter, room temperature
• 2⁄3 cup  whole milk (or more)
• 12  sea scallops, side muscles trimmed
• 1⁄3 cup dry white wine
• 2  tablespoons shallots, chopped
• 2  tablespoons  whipping cream
• 1 1⁄2 teaspoons fresh tarragon, chopped
• 1⁄4 cup fresh tarragon, chopped

Directions

1. Place potatoes in large pot.
2. Cover with cold water.
3. Add 1 teaspoon salt and bring to boil over high heat.
4. Boil until potatoes are tender when pierced with skewer, about 8 minutes.
5. Drain. Return to pot.
6. Using potato masher, mash potatoes.
7. Mash in 1/4 cup butter.
8. Stir in 2/3 cup milk.
9. Season to taste with salt and pepper.
10. (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.)
11. Melt 1 tablespoon butter in large skillet over medium-high heat.
12. Sprinkle scallops with salt and pepper.
13. Add scallops; sauté until just opaque in center, about 2 minutes per side.
14. Transfer to plate; tent with foil. Reserve juices in skillet.
15. Place wine and shallots in small saucepan.
16. Simmer over medium heat until reduced to glaze, about 3 minutes.
17. Stir in cream; simmer 1 minute.
18. Gradually whisk in remaining 1/4 cup butter.
19. Stir in reserved pan juices.
20. Stir in 1 1/2 tablespoons tarragon.
21. Season tarragon sauce to taste with salt and pepper.
22. Stir remaining 1/4 cup tarragon into warm mashed potatoes.
23. Divide potatoes among 4 shallow bowls.
24. Place scallops atop mashed potatoes.
25. Drizzle with tarragon sauce and serve.