Creamy Tarragon Scallops with Spinach Smashed Potatoes
Delight in the luxurious flavors of Creamy Tarragon Scallops with Spinach Smashed Potatoes, a gourmet yet approachable dish perfect for a special dinner at home. Sweet, tender sea scallops are seared to golden perfection and bathed in a rich, velvety tarragon cream sauce infused with hints of garlic and a bright splash of lemon. Paired with a hearty side of rustic mashed potatoes blended with melted Parmesan, fresh baby spinach, and just the right amount of butter, this dish strikes the ideal balance between indulgence and comfort. Ready in under an hour, it’s an impressive seafood recipe ideal for date night or entertaining, with serving suggestions to make every plate a masterpiece. Savor the elegance and simplicity of this French-inspired classic.
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Recipe Information
Ingredients
- 12 pieces Large sea scallops
- 1 teaspoon Kosher salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves (minced)
- 1 cup Heavy cream
- 2 tablespoons Fresh tarragon leaves (chopped)
- 1 tablespoon Lemon juice
- 4 large Russet potatoes (peeled and cubed)
- 4 cups Baby spinach leaves
- 0.5 cup Whole milk
- 0.5 cup Parmesan cheese (grated)
- 3 tablespoons Salted butter
Instructions
Pat the scallops dry with a paper towel and season both sides with kosher salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the scallops in a single layer. Sear for 2-3 minutes on each side until golden brown and cooked through. Remove scallops and set aside on a plate.
In the same skillet, lower the heat to medium and add unsalted butter. When melted, stir in the minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream and bring to a simmer. Stir in chopped tarragon and lemon juice, and simmer for 3-4 minutes until slightly thickened. Return the scallops to the skillet, coating them in the sauce. Remove from heat and cover to keep warm.
While preparing the scallops, place the cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes or until fork-tender. Drain and return to the pot.
In a small saucepan, heat the milk and 3 tablespoons of salted butter until warm. Add this mixture to the potatoes and mash until slightly chunky.
Stir in the baby spinach and grated Parmesan cheese, allowing the residual heat to wilt the spinach. Season with additional salt and pepper to taste.
To serve, spoon the spinach smashed potatoes onto each plate and top with scallops and creamy tarragon sauce. Garnish with extra tarragon, if desired, and serve immediately.
Nutrition Facts
Calories |
861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 1329 mg | 58% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 3.9 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 436 mg | 34% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1730 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
