Rating: 5 stars
3 Ratings
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  • 5 star values: 3
This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
Makes 4 appetizer servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

Nutrition Facts

299 calories; calories from fat 42%; protein 19g; fat 14g; saturated fat 6.4g; carbohydrates 23g; fiber 1.7g; sodium 175mg; cholesterol 56mg.
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