Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
-- For the Scallops and Sauce --
-- For the Crumb Topping --
Preparation
Saute scallops in 1 Tbsp. oil in a saute pan over high heat until browned, 2-3 minutes per side. Work in batches, using additional oil if needed. Transfer three scallops each into six 6-ounce shallow broiler-proof ramekins; set aside.
In the same pan used to saute scallops, sweat shallots and garlic, uncovered, in the remaining 1 Tbsp. oil over medium heat. Cook until vegetables soften, 2-3 minutes. Increase heat to high. Deglaze the pan with wine and lemon juice; reduce until liquid is nearly evaporated. Once liquid is reduced, add butter, stirring until it melts.
Whisk flour into melted butter; cook over medium heat until roux is golden, about 2 minutes. Whisk Mushroom Stock into roux until smooth. Cook until sauce boils, then stir occasionally to prevent sticking while sauce continues to boil and begins to thicken, 5-8 minutes. Simmer sauce 1 minute more to eliminate flour taste. Stir in scallions, cream, cayenne, salt, and black pepper.
Combine panko, Parmesan, and parsley in a bowl. Preheat broiler to high with rack 6 inches below the heating element. Pour 1/3 - 1/2 cup sauce over scallops in each ramekin; sprinkle panko mixture over scallops and sauce in each ramekin.
Broil scallops until crumb topping begins to brown, 3-5 minutes.
