Creamy Tarragon Scallops With Spinach & Smashed Potatoes

• 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

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 1/2 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.

potato, salt, scallops, baby spinach leaves, garlic, white wine, yellow onions, tarragon

Taken from www.food.com/recipe/creamy-tarragon-scallops-with-spinach-smashed-potatoes-113974 (may not work)