• 4servings
  • 299calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, D, E
MineralsCopper, Natrium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 scallops (about 1 in. wide; about 12 oz. total)

  2. Salt and pepper

  3. 1 tablespoon olive oil

  4. 2 1/2 tablespoons unsalted butter

  5. 2 teaspoons minced garlic

  6. 1 tablespoon minced shallot

  7. 4 ounces shiitake mushrooms, rinsed, stemmed, and thinly sliced

  8. 1/2 cup fat-skimmed chicken broth

  9. 3 tablespoons chopped parsley

  10. 2 tablespoons canned crushed tomatoes

  11. 2 tablespoons dry white wine

  12. 2 teaspoons lemon juice

  13. Yukon Gold potato puree (recipe follows)

Instructions Jump to Ingredients ↑

  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.

  2. 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.

  3. Spoon potato purée into four shallow bowls; top each with 3 scallops. Spoon mushrooms and sauce over scallops.

  4. Yukon Gold potato purée. In a 4- to 5-quart pan over high heat, bring 2 to 3 quarts water to a boil. Peel 1 pound Yukon Gold potatoes; cut into 1-inch chunks. Add potatoes to pan; cook until tender when pierced, 15 to 20 minutes. Drain and return to pan. Mash potatoes with 1/4 cup fat-skimmed chicken broth, 2 tablespoons whipping cream, and salt and pepper to taste.


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