Scallops With Mashed Potatoes With Tarragon Sauce Recipes

Steps:

• In a shallow bowl, whisk egg and water. In another shallow bowl, combine bread crumbs and potato flakes. Dip scallops in egg mixture, then coat with crumb mixture., Heat oil in a large skillet over medium-high heat. Cook scallops in batches until golden brown, 2 minutes on each side., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add cream. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in tarragon. Serve with scallops.

Steps:

• Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side. Remove scallops to a plate. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. Remove to plate.
• Wipe out skillet, and return skillet to medium heat. Pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. Reduce heat to low, and whisk in the remaining 4 tablespoons butter; just softening butter to form a smooth sauce. Stir in salt, lemon zest, and tarragon. Pour sauce over scallops.

Steps:

• Place potatoes in large pot.
• Cover with cold water.
• Add 1 teaspoon salt and bring to boil over high heat.
• Boil until potatoes are tender when pierced with skewer, about 8 minutes.
• 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. Let stand at room temperature. Before serving, stir over medium heat until heated through, adding more milk by tablespoonfuls if dry.)
• Melt 1 tablespoon butter in large skillet over medium-high heat.
• Sprinkle scallops 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.
• 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.
• Stir remaining 1/4 cup tarragon into warm mashed potatoes.
• Divide potatoes among 4 shallow bowls.
• Place scallops atop mashed potatoes.
• Drizzle with tarragon sauce and serve.

Steps:

• For Uni sauce: In a blender, puree 4 ounces fresh Uni. Fold pureed Uni into the softened butter with Tamari and Sansho. Let chill. Meanwhile, in a small sauce pan reduce clam broth and white wine to 1/8 cup. In a medium bowl place yolks over a pot of boiling water, whisk briefly add reduced clam broth mixture, whisk until thickened. Slowly add chilled Uni butter, add chopped tarragon and tarragon vinegar, keep warm. Blanch 2 bunches parsley and shock down in ice water, squeeze excess water from the parsley, rough chop, transfer to a blender with 1 cup of olive oil, puree and reserve.;
• For the Scallops: Cut potatoes to medium cubes, boil in water until slightly overcooked, drain and cool. Season the scallops with salt and pepper. In a medium pan over medium-high heat sear the seasoned scallops. Crumble potatoes into dime size pieces, and fry in a separate medium skillet with peanut oil until crispy. Transfer to a bowl and combine with 1 teaspoon parsley, 1 teaspoon chives, 1 teaspoon truffle oil, 1 tablespoons onion jam and press into ring molds and place in the center of the plate, position seared scallop on top of molded potatoes and spoon Uni sauce over the scallops. Garnish with micro watercress and sliced Nori, drizzle parsley oil around the plate.
• In a medium pan add butter and 1 1/2 pounds of sliced yellow onions sweat until softened. Add 1 1/8 cup of red wine vinegar, 1/8 cup balsamic vinegar, 1/2 cup sugar and a pinch of salt. Let cook down until jam like consistency. Once ready, let cool and reserve.

Steps:

• Heat 1 tablespoon oil in heavy small skillet over medium heat. Add capers; sauté until crisp, about 1 minute. Using slotted spoon, transfer to paper towels to drain.
• Boil wine and next 4 ingredients in small saucepan over medium heat until liquid is reduced to 3 tablespoons, about 15 minutes. Add cream; boil until liquid is reduced by half, about 2 minutes. (Capers and sauce can be made 2 hours ahead. Let stand at room temperature.)
• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add leeks and 3/4 cup water. Simmer until leeks are tender and almost all water evaporates, about 4 minutes. Mix in chives. Season with salt and pepper. Transfer leek mixture to platter. Tent with foil.
• Sprinkle scallops with salt and pepper. Melt 2 tablespoons butter and 1 tablespoon oil in another heavy large skillet over medium heat. Add scallops; sauté until cooked, about 2 minutes per side. Arrange atop leeks. Tent with foil.
• Reheat sauce over medium heat. Gradually add 6 tablespoons butter; whisk until smooth, about 1 minute (do not boil). Strain sauce into small bowl. Stir in capers and tarragon. Season with salt and pepper. Spoon over scallops.

Steps:

• 1. Place potatoes in large pot. Cover with cold water. Add 1 teaspoon salt and bring to boil over high heat. Boil until potatoes are tender when pierced with skewer, about 8 minutes. 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. Let stand at room temperature. Before serving, stir over medium heat until heated through, adding more milk by tablespoonfuls if dry.)
• 2. Melt 1 tablespoon butter in large skillet over medium-high heat. Sprinkle scallops 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.
• 3. 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.
• 4. Stir remaining 1/4 cup tarragon into warm mashed potatoes. Divide potatoes among 4 shallow bowls. Place scallops atop mashed potatoes. Drizzle with tarragon sauce and serve.

Steps:

• Pat scallops dry. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat. Add scallops and cook until brown on bottom, about 3minutes. Turn scallops over and cook until opaque in center, about 1 minute longer. Transfer scallops to plate. Tent with foil.
• Reduce heat to medium. Melt butter in same skillet. Add flour, stir 1 minute. Gradually whisk in milk. Simmer until thick and smooth, stirring often, about 3 minutes. Stir in tarragon and any juices from scallops on plate. Season with salt and pepper. Spoon onto plates. Arrange scallops, brown side up, atop sauce.