Ingredients: |
Ingredients: ¼ cup coarse fresh bread crumbs from a baguette
¼ cup finely grated Parmigiano-Reggiano cheese
1 ¼ cups dry white wine
1 cup water
½ small onion, sliced
¼ bay leaf
½ tsp salt
¼ tsp ground black pepper
1 pound sea scallops, tough muscle removed from side of each if necessary. (Or scallops that are frozen or thawed. Buy, or cut into about ¾ inch thickness.)
½ pound mushrooms, halved lengthwise, then thinly sliced lengthwise
6 tbsp unsalted butter
½ cup heavy cream
1 large egg yolk
1 tbsp all purpose flour
1 ½ tbsp minced fresh flat leaf parsley
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Directions: |
Directions:Preheat oven to 350*F. Toast bread crumbs on a baking sheet in middle of oven until pale golden, 6 to 8 minutes, and then toss with cheese.
Simmer wine, water, onion, bay leaf, salt and pepper in a 2 ½ to 3 qt heavy saucepan, uncovered, 5 minutes, then add scallops and simmer, uncovered, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer scallops to 8 x 11 baking dish with a slotted spoon to cool, returning any onions to pan, then boil cooking liquid until reduced to about 1 cup, 8 to 10 minutes. Pour cooking liquid thru a sieve into a bowl.
Cook mushrooms in 2 tbs butter in a 10 to 12 inch heavy skillet over moderate heat, stirring occasionally, until most of the liquid the mushrooms give off is evaporated, about 5 minutes. Season with salt and pepper. Add mushrooms to scallops in baking dish.
Whisk together cream and yolk in a heatproof bowl. Melt 2 tbsp butter in cleaned 2 ½-3 qt. saucepan over moderately low heat, then add flour and cook roux, whisking about 2 minutes. Remove pan from heat and add reduced cooking liquid in a stream, whisking constantly. Return pan to heat and simmer, whisking, 1 minute. Pour sauce in a slow stream into cream.
Pour sauce over scallops and mushrooms. Sprinkle bread crumb cheese mixture over top. Broil for about 4 minutes or until slightly browned. Sprinkle with parsley. |
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