 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
With a reputation for being uber-rich and creamy, it's almost too filling for being merely and appetizer. This version retains the creamy reputation, but by using fresh mushroom stock and only a splash of cream in the sauce, this is a touch lighter. Don't worry, it still packs lots of hearty mushroom flavor. Ingredients:
18 large sea scallops, u-10 size |
2 tablespoons olive oil, divided |
2 tablespoons shallots, minced |
1 tablespoon garlic, minced |
1/2 cup dry white wine |
1 tablespoon lemon juice |
4 tablespoons unsalted butter, sliced |
6 tablespoons all-purpose flour |
3 cups mushroom stock |
1/4 cup scallion, sliced |
2 tablespoons heavy cream |
1 pinch cayenne pepper |
salt and black pepper |
1 cup breadcrumbs, panko |
1/4 cup parmesan cheese, grated |
2 tablespoons fresh parsley leaves, chopped |
Directions:
1. Saute scallops in 1 tablespoons oil in a saute pan over high heat until browned, 2-3 minutes per side. Work in batches, using additional oil if necessary.
2. Transfer three scallops each into 6-ounce shallow broiler-proof ramekins; set aside.
3. In the same pan used to saute scallops, sweat shallots and garlic, uncovered, in the remaining 1 tablespoons oil over medium heat.
4. Cook until vegetable soften, 2-3 minutes. Increase heat to high.
5. Deglaze the pan with wine and lemon juice; reduce until liquid is nearly evaporated.
6. Once the liquid is reduced, add butter, stirring until it melts.
7. Whisk flour into melted butter; cook over medium heat until roux is golden, about 2 minutes.
8. Whisk Mushroom Stock inro roux until smooth.
9. Cook until sauce boils, then stir occasionally to prevent sticking while sauce continue to boil and begin to thicken, 5-8 minutes.
10. Simmer sauce 1minute more to eliminate flour taste.
11. Stir in scallions, cream, cayenne, salt, and black pepper.
12. Combine panko, Parmesan, and parsley in a bowl.
13. Preheat broiler to high with rack 6 inches below the heating element.
14. Pour 1/3-1/2 cup sauce over scallops in each ramekin; sprinkle panko mixture over scallops and sauce in each ramekin.
15. Broil scallops until crumb topping begins to brown, 3-5 minutes.
|
|