Coquille St. Jacques and Duchess Potatoes Recipe

Ingredients

• 1 lb. sea scallops, patted dry and seasoned with salt and black pepper
• ¼ cup all-purpose flour
• 4 Tbsp. unsalted butter, divided
• 1 Tbsp. olive oil
• ¼ cup minced shallots
• 1 Tbsp. minced garlic
• ¾ cup dry white wine
• ½ cup heavy cream
• Pinch of cayenne
• ¼ cup shredded Swiss cheese
• 2 lb. russet potatoes, peeled and sliced ¼ inch thick
• 4 Tbsp. unsalted butter
• ¼ cup heavy cream or whole milk, warmed
• Salt, black pepper, and nutmeg to taste
• 3 Tbsp. chopped tarragon
• 3 egg yolks