Fricassee Of Scallops With Peas, Mushrooms, Potatoes

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2 pounds red-

skinned, marble-size creamer potatoes, no larger than 3/4 inch in


1/2 cup plus 3 tablespoons olive oil

Salt and freshly ground black pepper

Pinch sugar

4 sprigs fresh thyme

3 cups fresh peas

1 pound oyster or small shiitake mushrooms, or a combination

3 large shallots, minced

2 pounds sea scallops

1 cup white wine

2 tablespoons butter

1 tablespoon chopped fresh tarragon

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