Scallops With Mashed Potatoes With Tarragon Sauce Recipes

SCALLOPS WITH MASHED POTATOES WITH TARRAGON SAUCE

Steps:

• 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.

CRISPY SCALLOPS WITH TARRAGON CREAM

Steps:

• In a shallow bowl, whisk egg and water. In another shallow bowl, combine bread crumbs and potato flakes. Dip scallops in egg mixture, then coat with crumb mixture., Heat oil in a large skillet over medium-high heat. Cook scallops in batches until golden brown, 2 minutes on each side., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add cream. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in tarragon. Serve with scallops.

TARRAGON LOVER'S SCALLOPS

Steps:

• Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side. Remove scallops to a plate. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. Remove to plate.
• Wipe out skillet, and return skillet to medium heat. Pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. Reduce heat to low, and whisk in the remaining 4 tablespoons butter; just softening butter to form a smooth sauce. Stir in salt, lemon zest, and tarragon. Pour sauce over scallops.

SCALLOPS WITH MASHED POTATOES AND TARRAGON SAUCE

Steps:

• 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.

CREAMY TARRAGON SCALLOPS WITH SPINACH & SMASHED POTATOES

Steps:

• 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.

SCALLOPS WITH POTATOES AND WHITE TRUFFLE OIL

Steps:

• Make the mashed potatoes. Cut the potatoes into two-inch cubes and boil them in salted water or steam them until they are tender.
• Scald the milk. Drain the potatoes if boiled and mash them with a potato masher in their cooking pot. Add the milk and butter. Season with salt and pepper to taste.
• If using sea scallops, cut them in half. Season the scallops with salt and pepper. Heat the oil to very hot and briskly seal the scallops so that they brown.
• Divide the mashed potatoes among four plates. Divide the scallops into four portions and place them on top of the potatoes. Sprinkle them with truffle oil and serve.

SEARED SCALLOPS WITH TARRAGON CREAM

Steps:

• Pat scallops dry. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat. Add scallops and cook until brown on bottom, about 3minutes. Turn scallops over and cook until opaque in center, about 1 minute longer. Transfer scallops to plate. Tent with foil.
• Reduce heat to medium. Melt butter in same skillet. Add flour, stir 1 minute. Gradually whisk in milk. Simmer until thick and smooth, stirring often, about 3 minutes. Stir in tarragon and any juices from scallops on plate. Season with salt and pepper. Spoon onto plates. Arrange scallops, brown side up, atop sauce.