SCALLOPED SCALLOPS

Scalloped Scallops image

Provided by Matt Lee And Ted Lee

Categories weekday, appetizer, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Previous Next

Ingredients

3 medium shallots, chopped
Kosher salt
3 tablespoons unsalted butter
8 medium white mushrooms with stems, quartered
1/2 cup amontillado sherry
1 tablespoon truffle butter (optional)
1 1/3 cups heavy cream
1/2 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

Steps:

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.
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.
In a small skillet, melt remaining tablespoon butter, add bread crumbs and toss with a spoon until evenly coated. Reserve.
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.
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.

Nutrition Facts : @context http, Calories 618, UnsaturatedFat 19 grams, Carbohydrate 27 grams, Fat 47 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 25 grams, Sodium 782 milligrams, Sugar 7 grams, TransFat 0 grams