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Seared Scallops with Garlic-Parsley Butter

James Carrier
Yield Makes 4 appetizer servings

Ingredients

  • 12 scallops (about 1 in. wide; about 12 oz. total)
  • Salt and pepper
  • 1 tablespoon olive oil
  • 2 1/2 tablespoons unsalted butter
  • 2 teaspoons minced garlic
  • 1 tablespoon minced shallot
  • 4 ounces shiitake mushrooms, rinsed, stemmed, and thinly sliced
  • 1/2 cup fat-skimmed chicken broth
  • 3 tablespoons chopped parsley
  • 2 tablespoons canned crushed tomatoes
  • 2 tablespoons dry white wine
  • 2 teaspoons lemon juice
  • Yukon Gold potato purée (recipe follows)

Nutrition Information

  • calories 299
  • caloriesfromfat 42 %
  • protein 19 g
  • fat 14 g
  • satfat 6.4 g
  • carbohydrate 23 g
  • fiber 1.7 g
  • sodium 175 mg
  • cholesterol 56 mg

How to Make It

  1. Rinse scallops and pat dry; sprinkle all over with salt and pepper. Heat oil in a 10- to 12-inch nonstick frying pan over medium-high heat. Add scallops and cook, turning once, until browned on both sides and opaque but still moist-looking in the center (cut to test), about 4 minutes total. Transfer scallops to a plate; cover with foil to keep warm.

  2. Add 1/2 tablespoon butter, garlic, and shallot to pan. When butter is melted, add mushrooms; stir often until mushrooms are browned, about 5 minutes. Add remaining 2 tablespoons butter, along with chicken broth, parsley, tomatoes, white wine, and lemon juice; bring to a boil and cook 1 to 2 minutes.

  3. Spoon potato purée into four shallow bowls; top each with 3 scallops. Spoon mushrooms and sauce over scallops.

  4. Yukon Gold potato purée. In a 4- to 5-quart pan over high heat, bring 2 to 3 quarts water to a boil. Peel 1 pound Yukon Gold potatoes; cut into 1-inch chunks. Add potatoes to pan; cook until tender when pierced, 15 to 20 minutes. Drain and return to pan. Mash potatoes with 1/4 cup fat-skimmed chicken broth, 2 tablespoons whipping cream, and salt and pepper to taste.