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Scallops with Mashed Potatoes with Tarragon Sauce
- 2 pounds Yukon Gold potatoes, peeled, cut into 1-inch pieces
- 1 teaspoon salt
- 1/2 cup (1 stick) plus 1 tablespoon butter, room temperature
- 2/3 cup (or more) whole milk
- 12 sea scallops, side muscles trimmed
- 1/3 cup dry white wine
- 2 tablespoons chopped shallot
- 2 tablespoons whipping cream
- 1 1/2 tablespoons plus 1/4 cup chopped fresh tarragon
Directions:View on Bon Appetit
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