Seared Scallops with Parsley-Garlic butter

By GwennW

Ingredients

• 12 scallops (about 12 oz. total)
• kosher salt and fresh ground pepper
• 1 T. EVOO
• 2 1/2 T. unsalted butter
• 2 tsp. minced garlic
• 1 T. minced shallot
• 4 oz. shiitake mushrooms, rinsed, stemmed, and thinly sliced
• 1/2 c. chicken broth
• 3 T. chopped parsley
• 2 T. canned crushed tomatoes
• 2 T. dry white wine
• 2 tsp. lemon juice

Details

Servings 2

Preparation

Step 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.

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.

Plate scallops and spoon mushrooms and sauce over scallops.