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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.
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Serving Size: 1 Serving (200g) | ||
Recipe Makes: 6 | ||
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Calories: 454 | ||
Calories from Fat: 169 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.8g | 25 % | |
Saturated Fat 7.9g | 40 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 89.3mg | 27 % | |
Sodium 1085.4mg | 37 % | |
Potassium 686.2mg | 18 % | |
Total Carbohydrate 33.9g | 10 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 31.6g | ||
Protein 35.1g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 454
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