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.
You'll also love
- PASSOVER APPLE MATZO KUGEL (HOPE... 0/5 (0 Votes)
- Veal Patties 0/5 (0 Votes)
- French Potato Salad (Ina Garten) 0/5 (0 Votes)
- Tangy Tuna Loaf 1/5 (1 Votes)
- Marinated Green Beans 0/5 (0 Votes)
- Seared Tuna with Wasabi-Avocado... 0/5 (0 Votes)
- Coconut Shrimp with honey mustard... 0/5 (0 Votes)
- Shrimp and Grits with Tasso Gravy 0/5 (0 Votes)
Review this recipe