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Creamy Tarragon Scallops With Spinach & Smashed Potatoes

2013-05-25
Creamy Tarragon Scallops With Spinach & Smashed Potatoes
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

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

Directions:

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 ½ 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.

 

http://www.food.com/recipe/creamy-tarragon-scallops-with-spinach-smashed-potatoes-113974

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