Seared Scallops with Parsley-Garlic butter

Seared Scallops with Parsley-Garlic butter
Seared Scallops with Parsley-Garlic butter

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

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

Directions

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.

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