Seared Scallops with Garlic-Parsley Butter Recipe – Sunset Magazine

Ingredients

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