In a small saucepan over medium heat, combine the heavy cream and Dijon mustard. Stir until well mixed and bring to a gentle simmer. Add the chopped tarragon, season with salt and pepper, and simmer for an additional 5 minutes. Remove from heat and set aside.

For the Risotto

Cook the Risotto

In a large saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, sauté until translucent. Add the arborio rice, stirring to coat. Pour in the white wine and cook until absorbed. Gradually add the broth, one ladle at a time, stirring frequently until the rice is creamy and al dente. Stir in the grated parmesan, and season with salt and pepper.

For the Spinach

Sauté the Spinach

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds. Add the fresh spinach and cook until wilted. Season with salt and pepper.

For the Scallops

Sear the Scallops

In a large skillet, heat olive oil and butter over medium-high heat. Season scallops with salt and pepper. Sear scallops for 2-3 minutes on each side until golden brown and cooked through. Remove from heat.