Creamy Tarragon Scallops With Spinach & Smashed Potatoes

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 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 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

Recipe

• 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; sauté until just opaque in center, about 2 minutes per side.
• 12 transfer to plate; tent with foil.
• 13 reserve juices in skillet.
• 14 sauté 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.