Name: Scallops with Mashed Potatoes with Tarragon Sauce
Yield: Makes 4 Servings
Ingredients: 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

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