Scallops With Mashed Potatoes And Tarragon Sauce

Name: Scallops With Mashed Potatoes And Tarragon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

454

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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: 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, and more.

Yes, Scallops With Mashed Potatoes And Tarragon Sauce 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!