Recipe

Seared Scallops With Garlic-parsley Butter Recipe

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Ingredients

Directions

Step #1 Rinse scallops & pat dry; sprinkle all over with salt & pepper.
Step #2 Heat oil in a 10- to 12-inch nonstick frying pan over medium-high heat.
Step #3 Add scallops & cook, until browned on both sides & opaque but still moist-looking in the center (cut to test), turning once, about 4 mins total.
Step #4 Transfer scallops to a plate; cover with foil wrap to keep warm.
Step #5 Add 1/2 tbsp butter, garlic, & shallot to pan.
Step #6 When butter is melted, add mushrooms; stir often until mushrooms are browned, about 5 mins.
Step #7 Add remaining 2 tbsps butter, parsley, along with chicken broth, tomatoes, white wine, & lemon juice; bring to a boil & cook 1 to 2 mins.
Step #8 Spoon potato purée into four shallow bowls; top each with 3 scallops.
Step #9 Spoon mushrooms & sauce over scallops.
Step #10 Yukon Gold potato purée.
Step #11 In a 4- to 5-quart pan over high heat, bring 2 to 3 quarts water to a boil.
Step #12 Peel 1 lb Yukon Gold potatoes; cut into 1-inch chunks.
Step #13 Add potatoes to pan; cook this until tender when pierced, 15 to 20 mins.
Step #14 Drain & return to pan.
Step #15 Mash potatoes with 1/4 c fat-skimmed chicken broth, 2 tbsps whipping cream, & salt & pepper to taste.
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