Ingredients
1 large egg2 teaspoons water2/3 cup Italian-style panko bread crumbs1/3 cup mashed potato flakes1 pound sea scallops1/4 cup olive oil2 tablespoons butter1 tablespoon all-purpose flour1/4 teaspoon salt1/8 teaspoon pepper3/4 cup heavy whipping cream2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
Preparation
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.
