Scalloped Scallops

Ingredients

• 3 medium shallots, chopped
• Kosher salt
• 3 tablespoons unsalted butter
• 8 medium white mushrooms with stems, quartered
• ½ cup amontillado sherry
• 1 tablespoon truffle butter (optional)
• 1 ⅓ cups heavy cream
• ½ cup bread crumbs
• 8 large sea scallops
• Freshly ground black pepper
• 2 tablespoons canola oil
• 8 scallop shells, for presentation
• 1 tablespoon flat-leaf parsley, chopped

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    705 calories; 46 grams fat; 24 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 49 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 19 grams protein; 150 milligrams cholesterol; 624 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Heat oven to 500. In a medium saucepan over low heat, sautéshallots with a pinch of salt in 1 tablespoon butter for 8 minutes, or until softened and translucent, but not brown. Reserve. Add another tablespoon butter to pan, and sauté mushrooms with a pinch of salt for 8 minutes, or until lightly browned.
2. Return shallots to pan and add sherry. When sherry has reduced to about a tablespoon, add truffle butter, if desired, and heavy cream. Cook until cream is reduced by one-third. Reserve in a warm place.
3. In a small skillet, melt remaining tablespoon butter, add bread crumbs and toss with a spoon until evenly coated. Reserve.
4. Season scallops very lightly on both sides with salt and pepper. Heat oil in a 10-inch skillet over high heat until it just begins to smoke. Lay scallops in pan, and sear on one side until caramelized, about 3 minutes. Turn them over and turn off heat.
5. Place scallop shells on a cookie sheet. Add parsley to sherry sauce, and spoon some sauce into each shell. Arrange 1 scallop in each shell, browned side up. Sprinkle bread crumbs over sauce, but not on scallops. Bake scallops for 3 minutes, or until bread crumbs are lightly browned.

35 minutes