Seared Scallops with Garlic-Parsley Butter

Name: Seared Scallops with Garlic-Parsley Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps canned crushed tomatoes; 2 Tbsps dry white wine; 118 milliliters fat-skimmed chicken broth; 2 teaspoons minced garlic; 2 teaspoons lemon juice; 1 Tbsp olive oil; 3 Tbsps chopped parsley; 4 servings Salt and pepper; 12 scallops (about 1 in. wide; about 12 oz. total); 1 Tbsp minced shallot; 113 grams shiitake mushrooms, rinsed, stemmed, and thinly sliced; 3 Tbsps unsalted butter

This recipe serves 4. One serving contains 150 calories, 7g of protein, and 11g of fat. It is a good option if you're following a gluten free and primal diet. If you have scallops, salt and pepper, shallot, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Rinse scallops and pat dry; sprinkle all over with salt and pepper.

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Salt And Pepper

Scallops

Heat oil in a 10- to 12-inch nonstick frying pan over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

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.

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Scallops

Transfer scallops to a plate; cover with foil to keep warm.

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Scallops

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Aluminum Foil

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.

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Mushrooms

Shallot

Butter

Garlic

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Frying Pan

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.

Ingredients you will need

Chicken Broth

Lemon Juice

White Wine

Tomato

Parsley

Butter

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

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Mushrooms

Scallops

Potato

Sauce

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Bowl

Yukon Gold potato pure. 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.

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Yukon Gold Potato

Water

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Frying Pan

Add potatoes to pan; cook until tender when pierced, 15 to 20 minutes.

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Potato

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Frying Pan

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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Fat Free Chicken Broth

Salt And Pepper

Whipping Cream

Potato

Equipment you will use

Frying Pan

Equipment

Frying Pan

Aluminum Foil

Bowl

Ingredients

Servings:

2Tbsps

canned crushed tomatoes 2Tbsps

dry white wine 118milliliters

fat-skimmed chicken broth 2teaspoons

minced garlic 2teaspoons

lemon juice 1Tbsp

olive oil 3Tbsps

chopped parsley 4servings

Salt and pepper 12

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

minced shallot 113grams

shiitake mushrooms, rinsed, stemmed, and thinly sliced 3Tbsps

unsalted butter

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.