Scallops With Mashed Potatoes And Tarragon Sauce

• 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

1. Place potatoes in large pot.
2. Cover with cold water.
3. Add 1 teaspoon salt and bring to boil over high heat.
4. Boil until potatoes are tender when pierced with skewer, about 8 minutes.
5. Drain. Return to pot.
6. Using potato masher, mash potatoes.
7. Mash in 1/4 cup butter.
8. Stir in 2/3 cup milk.
9. Season to taste with salt and pepper.
10. (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.)
11. Melt 1 tablespoon butter in large skillet over medium-high heat.
12. Sprinkle scallops with salt and pepper.
13. Add scallops; saute until just opaque in center, about 2 minutes per side.
14. Transfer to plate; tent with foil. Reserve juices in skillet.
15. Place wine and shallots in small saucepan.
16. Simmer over medium heat until reduced to glaze, about 3 minutes.
17. Stir in cream; simmer 1 minute.
18. Gradually whisk in remaining 1/4 cup butter.
19. Stir in reserved pan juices.
20. Stir in 1 1/2 tablespoons tarragon.
21. Season tarragon sauce to taste with salt and pepper.
22. Stir remaining 1/4 cup tarragon into warm mashed potatoes.
23. Divide potatoes among 4 shallow bowls.
24. Place scallops atop mashed potatoes.
25. Drizzle with tarragon sauce and serve.

gold potatoes, salt, butter, butter, milk, muscles, white wine, shallots, whipping cream, fresh tarragon, fresh tarragon

Taken from www.food.com/recipe/scallops-with-mashed-potatoes-and-tarragon-sauce-378732 (may not work)