Creamy Tarragon Scallops With Spinach & Smashed Potatoes - cooking recipe

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

Preparation

Boil until potatoes are tender, about 8 minutes.
Drain.
Return to pot.
Smash potatoes.
Stir in 1 tablespoons butter. Stir in Half and Half and 1/2 teas. tarragon into warm smashed potatoes.
Season to taste with salt and pepper.
Set aside and keep warm.
Steam spinach leaves and keep warm.
Melt 2 tablespoons butter in cast iron or heavy skillet over medium-high heat.
Dry scallops and sprinkle 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.
Saute onions in skillet until softened; add garlic, then wine.
Deglaze skillet.
Simmer over medium heat until absorbed, about 2 minutes. Reduce heat to MED-LOW.
Stir in about 1/2 cup Half and Half and 1 teas. tarragon; simmer 1-2 minute to thicken.
Season sauce to taste with salt and pepper.
To serve: Divide and place steamed spinach on top smashed potatoes on two warmed plates.
Divide scallops and place on spinach.
Divide sauce over all.