Scallops With Mashed Potatoes and Tarragon Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement