Scallops with Mashed Potatoes with Tarragon Sauce

Name: Scallops with Mashed Potatoes with Tarragon Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters (1 stick) plus 1 tablespoon butter, room temperature; 79 milliliters dry white wine; 2 Tbsps chopped fresh tarragon; 1 teaspoon salt; 12 sea scallops, side muscles trimmed; 2 Tbsps chopped shallot; 2 Tbsps whipping cream; 158 milliliters (or more) whole milk; 907 grams Yukon Gold potatoes, peeled, cut into 1-inch pieces

For $1.22 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This gluten free and vegetarian recipe has 413 calories, 8g of protein, and 28g of fat per serving. It is perfect for Thanksgiving. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up yukon gold potatoes, wine, whipping cream, and a few other things to make it today.

Instructions

Place potatoes in large pot. Cover with cold water.

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Potato

Water

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Pot

Add 1 teaspoon salt and bring to boil over high heat. Boil until potatoes are tender when pierced with skewer, about 8 minutes.

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Potato

Salt

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Skewers

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.

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Salt And Pepper

Potato

Butter

Milk

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Potato Masher

Pot

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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Milk

Melt 1 tablespoon butter in large skillet over medium-high heat.

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Butter

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Frying Pan

Sprinkle scallops with salt and pepper.

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Salt And Pepper

Scallops

Add scallops; sauté until just opaque in center, about 2 minutes per side.

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Scallops

Transfer to plate; tent with foil. Reserve juices in skillet.

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Frying Pan

Aluminum Foil

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.

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Salt And Pepper

Shallot

Tarragon

Butter

Cream

Sauce

Wine

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Sauce Pan

Whisk

Frying Pan

Stir remaining 1/4 cup tarragon into warm mashed potatoes. Divide potatoes among 4 shallow bowls.

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Potato

Tarragon

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Bowl

Place scallops atop mashed potatoes.

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Potato

Scallops

Drizzle with tarragon sauce and serve.

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Tarragon

Sauce

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Ingredients

Servings:

118milliliters

(1 stick) plus 1 tablespoon butter, room temperature 79milliliters

dry white wine 2Tbsps

chopped fresh tarragon 1teaspoon

salt 12

sea scallops, side muscles trimmed 2Tbsps

chopped shallot 2Tbsps

whipping cream 158milliliters

(or more) whole milk 907grams

Yukon Gold potatoes, peeled, cut into 1-inch pieces

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops can be paired with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The 7Cellars Elway's Reserve Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.