Scallops With Mashed Potatoes With Tarragon Sauce

Recipe Ingredients

2 lbs	908g / 32oz	Yukon Gold potatoes - peeled, and
		Cut into 1" pieces
1 teaspoon	5ml	Salt
1/2 cup	99g / 3.5oz	Butter - (1 stick) - plus
1 tablespoon	15ml	Butter - room temperature
2/3 cup	157ml	Whole milk - or more if needed
		Salt - to taste
		Freshly-ground black pepper - to taste
12		Sea scallops - side muscles
		Trimmed
1/3 cup	78ml	Dry white wine
2 tablespoons	30ml	Chopped shallot
2 tablespoons	30ml	Whipping cream
1 1/2 tablespoons	22ml	Chopped fresh tarragon - plus
1/4 cup	36g / 1.3oz	Chopped fresh tarragon

Recipe Instructions

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; saute 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.

This recipe yields 4 servings.

Source:
Bon Appetit, January 2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.