Seared Scallops With Garlic-Parsley Butter

By Sunset
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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)

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