Scallops With Mashed Potatoes and Tarragon Sauce Recipe #378732
From the Flavors of Bon Appetit 2003, this sounds wonderful.
by lazyme
30 min | 15 min prep
SERVES 4
- 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
- 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.
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5 stars