Crispy Scallops with Tarragon Cream

Directions

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 until golden brown, 2 minutes on each side.
3. 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.