Coquilles St. Jacques

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 6
• 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
• 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

Recipe

• 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 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.