Smoked Scallops with Tarragon Cream Sauce

1 Lb. Sea Scallops (Dry pack, none of those chemical soaked nasty ones)
1 cup heavy cream
1/2 cup milk
1/2 cup flour
1/2 cup vegetable or chicken broth
2 oz unsalted butter
5 diced shallots, diced
2 oz dry sherry
1 tablespoon Dijon mustard
2 tsp chopped fresh tarragon or 3/4ths tsp dried tarragon
Salt & black pepper to taste (I suppose you could use white pepper, but the little dark speckles never bothered me)
1/4 cup chopped fresh flat leaf parsely for garnish

Preparation

Pat scallops dry and smoke over low heat (225 f.) for 30 minutes.

While scallops are smoking:

In saucepan melt butter, sautee shallots until tender. Set aside

Add cream, milk and broth to pan. Simmer till reduced by 1/3rd

Add mustard, salt, pepper, tarragon, salt, pepper, shallots and sherry. Stir in flour and simmer for 5 minutes

Remove from heat and stir in smoked scallops.

Serve over pasta with garnish of chopped parsely.

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