Seasoned breadcrumbs and Parmesan cheese top off this classic French preparation of baked sea scallops, mushrooms, white wine and cream.
- Oil for sautéing
- 2 Teaspoons chopped garlic
- 1/2 Teaspoon thyme
- 1/2 Teaspoon tarragon
- 12 Ounces white button mushrooms, washed and sliced
- Salt and pepper, to taste
- 1/3 Cup dry white wine
- 48 medium fresh sea scallops
- 2 Cups heavy cream
- 1 stick butter
- Herb-infused oil
- Seasoned bread crumbs
- Thinly shaved Parmesan cheese
Step 1: In a sauté pan, heat oil. Add 2 teaspoons chopped garlic, 1/2 teaspoon thyme and 1/2 teaspoon tarragon. Next, add 12 ounces white button mushrooms (washed and sliced) and salt and pepper to taste.
Step 2: Deglaze the pan with 1/3 cup white wine. Add 48 medium fresh sea scallops and cook until opaque.
Step 3: With a colander positioned over a metal bowl (to catch the pan juices), drain the scallop mixture. Divide scallop mixture evenly among eight shell-shaped, ovenproof serving dishes. Set aside.
Step 4: Pour the drained pan juices back into the sauté pan. Add 2 cups heavy cream and 1 stick of butter and cook, stirring, until the mixture thickens.
Step 5: Pour mixture over scallops in serving dishes. Drizzle with herb-infused oil. Sprinkle each serving with seasoned bread crumbs and thinly shaved Parmesan cheese. Broil until tops are golden and serve.