Seared Scallops with Garlic-Parsley Butter

Seared Scallops with Garlic-Parsley Butter
Photo by James Carrier


  • 2 teaspoons minced garlic
  • Salt and pepper
  • 3 tablespoons chopped parsley
  • 2 tablespoons canned crushed tomatoes
  • 4 ounces shiitake mushrooms, rinsed, stemmed, and thinly sliced
  • Yukon Gold potato purée (recipe follows)
  • 2 tablespoons dry white wine
  • + 6 more ingredients
    • 1 tablespoon olive oil
    • 12 scallops (about 1 in. wide; about 12 oz. total)
    • 2 teaspoons lemon juice
    • 2 ½ tablespoons unsalted butter
    • ½ cup fat-skimmed chicken broth
    • 1 tablespoon minced shallot

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. Tr...

View full recipe at My Recipes


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