Scallops With Mashed Potatoes And Tarragon Sauce - cooking recipe

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

Preparation

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; saute 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.