Creamy Tarragon Scallops With Spinach & Smashed Potatoes

Recipe by Caroline Cooks
READY IN: 25mins




  • Boil until potatoes are tender, about 8 minutes.
  • Drain.
  • Return to pot.
  • Smash potatoes.
  • Stir in 1 tablespoons butter. Stir in Half and Half and ½ teas. tarragon into warm smashed potatoes.
  • Season to taste with salt and pepper.
  • Set aside and keep warm.
  • Steam spinach leaves and keep warm.
  • Melt 2 tablespoons butter in cast iron or heavy skillet over medium-high heat.
  • Dry scallops and sprinkle 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.
  • Sauté onions in skillet until softened; add garlic, then wine.
  • Deglaze skillet.
  • Simmer over medium heat until absorbed, about 2 minutes. Reduce heat to MED-LOW.
  • Stir in about 1/2 cup Half and Half and 1 teas. tarragon; simmer 1-2 minute to thicken.
  • Season sauce to taste with salt and pepper.
  • To serve: Divide and place steamed spinach on top smashed potatoes on two warmed plates.
  • Divide scallops and place on spinach.
  • Divide sauce over all.