Scallops with Mashed Potatoes with Tarragon Sauce

Ingredients

• 0.5 cup plus 1 tablespoon butter room temperature (1 stick)
• 0.3 cup cooking wine dry white
• 1.5 tablespoons tarragon fresh chopped
• 1 teaspoon salt 
• 12  sea scallops trimmed
• 2 tablespoons shallots chopped
• 2 tablespoons whipping cream 
• 0.7 cup milk whole ()
• 2 pounds yukon gold potatoes peeled cut into 1-inch pieces

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• pot
• potato masher
• aluminum foil
• skewers

Directions

1. Place potatoes in large pot. Cover with cold water.
2. Add 1 teaspoon salt and bring to boil over high heat. Boil until potatoes are tender when pierced with skewer, about 8 minutes.
3. Drain. Return to pot. Using potato masher, mash potatoes. Mash in 1/4 cup butter. Stir in 2/3 cup milk. Season to taste with salt and pepper. (Can be made 1 hour ahead.
4. Let stand at room temperature. Before serving, stir over medium heat until heated through, adding more milk by tablespoonfuls if dry.)
5. Melt 1 tablespoon butter in large skillet over medium-high heat.
6. Sprinkle scallops with salt and pepper.
7. Add scallops; sauté until just opaque in center, about 2 minutes per side.
8. Transfer to plate; tent with foil. Reserve juices in skillet.
9. Place wine and shallots in small saucepan. Simmer over medium heat until reduced to glaze, about 3 minutes. Stir in cream; simmer 1 minute. Gradually whisk in remaining 1/4 cup butter. Stir in reserved pan juices. Stir in 1 1/2 tablespoons tarragon. Season tarragon sauce to taste with salt and pepper.
10. Stir remaining 1/4 cup tarragon into warm mashed potatoes. Divide potatoes among 4 shallow bowls.
11. Place scallops atop mashed potatoes.
12. Drizzle with tarragon sauce and serve.