Scallops w/ Pomme Purée, Truffle Roasted Broccolini, w/Shiitake Mushrooms & White Wine Butter Sauce SCALLOPS 20 fresh diver scallops brownetradingco Kosher salt Freshly cracked black pepper 4 tablespoons unsalted butter Scallops are seasoned generously on both sides with salt and pepper, then seared in butter until a deep golden crust forms. They are removed from the pan immediately once cooked to preserve tenderness. SHIITAKE MUSHROOMS 3 cups shiitake mushrooms, sliced 10 cloves garlic, finely minced Unsalted butter, as needed Kosher salt Freshly cracked black pepper In the same pan used for the scallops, garlic is gently cooked in butter until fragrant. Shiitake mushrooms are added and cooked down slowly until they release their moisture, then fully absorb the butter and flavor in the pan, developing lightly crisp edges. All liquid is absorbed. Mushrooms are removed and reserved. WHITE WINE–BUTTER GLAZE Dry white wine, small splash Cold unsalted butter, 1–2 tablespoons After m...