This dish is so wonderfully delicious and classic you must try it!
1 lb sea scallop
1/4 C flour
3/4 C water
1/3 C white wine
1 large shallot, minced
2 TBSP cream
1 stick + 2 TBSP butter
Assorted colors mini potatoes (1 lb)
1 TBSP each fresh tarragon and thyme
3 TBSP olive oil
Preheat oven to 425 degrees.
Wash, dry and dredge scallops in flour. Shake off excess and place in fridge, uncovered, until ready to use.
Boil mini potatoes for just a few minutes until firm, but tender. Toss with 1 TBSP of olive oil and fresh herbs and set in oven for about 20 minutes.
Combine water, wine and shallots in a small skillet over medium heat and reduce by half. Reduce heat to low, add in the cream. Add the butter, whisking after each TBSP. Set the sauce to the side over very low heat.
In a large skillet, heat the remaining 2 TBSP olive oil until v hot. Sear the scallops for 1 1/2 minutes/side.
Coat the potatoes on a plate with the sauce and top w the crisp scallops.