Creamy Tarragon Scallops With Spinach & Smashed Pot

Name: Creamy Tarragon Scallops With Spinach & Smashed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large potato, peeled, cut into 1 inch pieces; salt and pepper, to taste; 3 -4 tablespoons unsalted butter, divided; 3/4 - 1 cup half-and-half, divided; 10 -12 sea scallops; 10 -12 whole baby spinach leaves, stems removed; 1 teaspoon garlic, minced; 1/8 cup dry white wine; 3 tablespoons yellow onions, chopped finely; 1/4 cup half-and-half; 1 1/2 teaspoons dried tarragon or 1 1/2 teaspoons fresh tarragon, if you have it

Servings: persons

1 large potato, peeled, cut into 1 inch pieces
salt and pepper, to taste
3 -4 tablespoons unsalted butter, divided
3/4 - 1 cup half-and-half, divided
10 -12 sea scallops
10 -12 whole baby spinach leaves, stems removed
1 teaspoon garlic, minced
1/8 cup dry white wine
3 tablespoons yellow onions, chopped finely
1/4 cup half-and-half
1 1/2 teaspoons dried tarragon or 1 1/2 teaspoons fresh tarragon, if you have it

1
Boil until potatoes are tender, about 8 minutes.
2
Drain.
3
Return to pot.
4
Smash potatoes.
5
Stir in 1 tablespoons butter. Stir in Half and Half and 1/2 teas. tarragon into warm smashed potatoes.
6
Season to taste with salt and pepper.
7
Set aside and keep warm.
8
Steam spinach leaves and keep warm.
9
Melt 2 tablespoons butter in cast iron or heavy skillet over medium-high heat.
10
Dry scallops and sprinkle with salt and pepper.
11
Add scallops; saute until just opaque in center, about 2 minutes per side.
12
Transfer to plate; tent with foil.
13
Reserve juices in skillet.
14
Saute onions in skillet until softened; add garlic, then wine.
15
Deglaze skillet.
16
Simmer over medium heat until absorbed, about 2 minutes. Reduce heat to MED-LOW.
17
Stir in about 1/2 cup Half and Half and 1 teas. tarragon; simmer 1-2 minute to thicken.
18
Season sauce to taste with salt and pepper.
19
To serve: Divide and place steamed spinach on top smashed potatoes on two warmed plates.
20
Divide scallops and place on spinach.
21
Divide sauce over all.

621

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large potato, peeled, cut into 1 inch pieces, salt and pepper, to taste, 3 -4 tablespoons unsalted butter, divided, 3/4 - 1 cup half-and-half, divided, and more.

Yes, Creamy Tarragon Scallops With Spinach & Smashed Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Tarragon Scallops With Spinach & Smashed Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions