Seared Scallops with Garlic-Parsley Butter

Ingredients:
6 oz of larger sized scallops
Salt and Pepper
1 tablespoon olive oil
2 1/2 tablespoons unsalted butter
2 teaspoons minced spring garlic
1 tablespoon minced shallot
1 package shiitake mushrooms, rinsed, stemmed, and thinly sliced
1/2 cup chicken broth
3 tablespoons chopped parsley
2 tablespoons canned crushed tomatoes
2 tablespoons dry white wine
2 teaspoons lemon juice

Ingredients for Yukon Gold potato puree:
1 pound Yukon Gold potatoes, peeled and cut into 1 inch chunks
1/4 cup chicken broth
2 tablespoons whipping cream
Salt and Pepper

Bring 2 to 3 quarts water to a boil. Peel the potatoes and cut into 1-inch pieces.

Add potatoes to the pot and cook until tender when pierced, 15 to 20 minutes. Drain and put in a bowl.

Rinse the scallops and pat dry.

Sprinkle with salt and pepper.

Prepare your mushrooms. Remove the stems and discard. Thinly slice the caps.

 

Stir often until mushrooms are browned, about 5 minutes.

Add remaining 2 tablespoons butter, chicken broth, parsley, tomatoes, white wine, and lemon juice.

Bring to a boil and cook for 1 to 2 minutes.

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