Scallops With Mashed Potatoes and Tarragon Sauce

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. 1

   Place potatoes in large pot.

2. 2

   Cover with cold water.

3. 3

   Add 1 teaspoon salt and bring to boil over high heat.

4. 4

   Boil until potatoes are tender when pierced with skewer, about 8 minutes.

5. 5

   Drain. Return to pot.

6. 6

   Using potato masher, mash potatoes.

7. 7

   Mash in 1/4 cup butter.

8. 8

   Stir in 2/3 cup milk.

9. 9

   Season to taste with salt and pepper.

10. 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. 11

    Melt 1 tablespoon butter in large skillet over medium-high heat.

12. 12

    Sprinkle scallops with salt and pepper.

13. 13

    Add scallops; sauté until just opaque in center, about 2 minutes per side.

14. 14

    Transfer to plate; tent with foil. Reserve juices in skillet.

15. 15

    Place wine and shallots in small saucepan.

16. 16

    Simmer over medium heat until reduced to glaze, about 3 minutes.

17. 17

    Stir in cream; simmer 1 minute.

18. 18

    Gradually whisk in remaining 1/4 cup butter.

19. 19

    Stir in reserved pan juices.

20. 20

    Stir in 1 1/2 tablespoons tarragon.

21. 21

    Season tarragon sauce to taste with salt and pepper.

22. 22

    Stir remaining 1/4 cup tarragon into warm mashed potatoes.

23. 23

    Divide potatoes among 4 shallow bowls.

24. 24

    Place scallops atop mashed potatoes.

25. 25

    Drizzle with tarragon sauce and serve.