You’ll flip for these tender, crisp-coated scallops. The easy, creamy tarragon sauce truly makes this dish a star.
—KAREN KUEBLER DALLAS, TX
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
1 egg
2 teaspoons water
2/3 cup Italian-style panko (Japanese) bread crumbs
1/3 cup mashed potato flakes
1 pound sea scallops
1/4 cup olive oil
2 tablespoons butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup heavy whipping cream
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1. 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.
2. Heat oil in a large skillet over medium-high heat. Cook scallops in batches 2 minutes on each side or until golden brown.
3. Meanwhile, in a small saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add cream. Bring to a boil; cook and stir 1-2 minutes or until thickened. Stir in tarragon. Serve with scallops.