Creamy Tarragon Scallops With Spinach & Smashed Potatoes

"Sauteed scallops in rich creamy tarragon sauce on bed of smashed potatoes and steamed fresh spinach. Great for a romantic twosome or dinner party! This serves two; can multiply for more. (Will post photo when published)"
 
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photo by Caroline Cooks photo by Caroline Cooks
photo by Caroline Cooks
Ready In:
25mins
Ingredients:
11
Serves:
2
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ingredients

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directions

  • 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 ½ 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; sauté until just opaque in center, about 2 minutes per side.
  • Transfer to plate; tent with foil.
  • Reserve juices in skillet.
  • Sauté 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.

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Reviews

  1. Since I work full-time, I'm always looking for good, quick meals to serve. This was very easy and very tasty. I served it with rice instead of potatoes, and spooned the scallops and sauce over both the rice and spinach.
     
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Tweaks

  1. Since I work full-time, I'm always looking for good, quick meals to serve. This was very easy and very tasty. I served it with rice instead of potatoes, and spooned the scallops and sauce over both the rice and spinach.
     

RECIPE SUBMITTED BY

<p><br />I love to cook, read and try new recipes. Marketing professional by education and business experience, but wrote cooking feature articles and a recipe column in the past--when my 2 sons were young. Also, owned a book shop for 5 years; carried lots of cookbooks; and, of course-- had to have one of each. LOL! Invited cookbook authors to signing events and would make some of their recipes for customers to sample. <br /><br />My philosphy is-- <br /><br />LIFE IS NOT A JOURNEY TO THE GRAVE WITH THE INTENTION OF ARRIVING SAFELY IN A PRETTY AND WELL-PRESERVED BODY, BUT RATHER TO SKID IN BROADSIDE, THOROUGHLY USED UP, TOTALLY WORN OUT, AND LOUDLY PROCLAIMING, WOW! 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