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1
Place potatoes in large pot.
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2
Cover with cold water.
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3
Add 1 teaspoon salt and bring to boil over high heat.
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4
Boil until potatoes are tender when pierced with skewer, about 8 minutes.
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5
Drain. Return to pot.
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6
Using potato masher, mash potatoes.
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7
Mash in 1/4 cup butter.
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8
Stir in 2/3 cup milk.
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9
Season to taste with salt and pepper.
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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.)
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11
Melt 1 tablespoon butter in large skillet over medium-high heat.
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12
Sprinkle scallops with salt and pepper.
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13
Add scallops; saute until just opaque in center, about 2 minutes per side.
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14
Transfer to plate; tent with foil. Reserve juices in skillet.
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15
Place wine and shallots in small saucepan.
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16
Simmer over medium heat until reduced to glaze, about 3 minutes.
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17
Stir in cream; simmer 1 minute.
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18
Gradually whisk in remaining 1/4 cup butter.
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19
Stir in reserved pan juices.
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20
Stir in 1 1/2 tablespoons tarragon.
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21
Season tarragon sauce to taste with salt and pepper.
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22
Stir remaining 1/4 cup tarragon into warm mashed potatoes.
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23
Divide potatoes among 4 shallow bowls.
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24
Place scallops atop mashed potatoes.
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25
Drizzle with tarragon sauce and serve.
