Creamy Tarragon Scallops With Spinach Smashed Potatoes

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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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Steps

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Boil until potatoes are tender , about 8 minutes.

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Drain.

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Return to pot.

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Smash potatoes.

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Stir in 1 tablespoons butter.

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Stir in half and half and teas.

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Tarragon into warm smashed potatoes.

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Season to taste with salt and pepper.

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Set aside and keep warm.

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Steam spinach leaves and keep warm.

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Melt 2 tablespoons butter in cast iron or heavy skillet over medium-high heat.

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Dry scallops and sprinkle with salt and pepper.

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Add scallops.

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Saut until just opaque in center , about 2 minutes per side.

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Transfer to plate.

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Tent with foil.

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Reserve juices in skillet.

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Saut onions in skillet until softened.

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Add garlic , then wine.

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Deglaze skillet.

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Simmer over medium heat until absorbed , about 2 minutes.

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Reduce heat to med-low.

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Stir in about 1 / 2 cup half and half and 1 teas.

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Tarragon.

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Simmer 1-2 minute to thicken.

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Season sauce to taste with salt and pepper.

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To serve: divide and place steamed spinach on top smashed potatoes on two warmed plates.

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Divide scallops and place on spinach.

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Ingredients

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potato, salt and pepper, unsalted butter, half-and-half, sea scallops, baby spinach leaves, garlic, dry white wine, yellow onions, dried tarragon