Scallops With Mashed Potatoes And Tarragon Sauce Recipe

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Scallops with Mashed Potatoes and Tarragon Sauce

Vicki Butts (lazyme)


Tarragon adds its distinctive anise-like flavor to this terrific main course.

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10 Min


20 Min


Stove Top


2 lb
yukon gold potatoes, peeled, cut into 1-inch pieces
1 tsp
1/2 c
butter, room temperature
1 Tbsp
butter, room temperature
2/3 c
whole milk, or more as needed
sea scallops, side muscles trimmed
1/3 c
dry white wine
2 Tbsp
chopped shallot
2 Tbsp
whipping cream
1 1/2 tsp
chopped fresh tarragon
1/4 c
chopped fresh tarragon

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American