PAN SEARED SCALLOPS

3/4 cup mashed potatoes

1 teaspoon olive oil

5 U-10 scallops

1 teaspoon shallots, chopped

1 tarragon sprig

3 ounces butter

1 ounce white wine

3 ounces heavy cream8 ounces fresh spinach

Using your own favorite mashed potato recipe, prepare enough for 3/4 cup.

Sear scallops in hot olive oil until just browned on both sides. Discard the leftover oil and add shallots, tarragon, butter and wine to the pan. Bring to a boil and reduce heat. Add heavy cream and let it reduce to a desired consistency.

In a separate pan wilt fresh spinach.

Place spinach on a plate and add scallops and sauce. Place a serving of mashed potatoes on the plate, top with spinach and then the scallops and sauce.

Season with salt and pepper.

Note: U-10 refers to the size of the scallops.

Makes one serving.