Crispy Scallops With Tarragon Cream

• 1 egg
• 2 teaspoons water
• 2/3 cup Italian-style panko (Japanese) bread crumbs
• 1/3 cup mashed potato flakes
• 1 pound sea scallops
• 1/4 cup olive oil
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup heavy whipping cream
• 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon

1. In a shallow bowl, whisk egg and water. In another shallow bowl, combine bread crumbs and potato flakes. Dip scallops in egg mixture, then coat with crumb mixture.
2. Heat oil in a large skillet over medium-high heat. Cook scallops in batches for 2 minutes on each side or until golden brown.
3. Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in tarragon. Serve with scallops.

water, italianstyle, olive oil, butter, salt, pepper, heavy whipping cream, tarragon

Taken from www.epicurious.com/recipes/member/views/crispy-scallops-with-tarragon-cream-51926401 (may not work)