How to make this old-school seafood recipe
Prep Time:
10 minutes
Cook Time:
15 minutes
Servings:
Ingredients
  • oil for sautéing
  • 2 teaspoon chopped garlic
  • 1/2 teaspoon thyme
  • 1/2 teaspoon tarragon
  • 12 ounce white button mushrooms, washed and sliced
  • salt and pepper, to taste
  • 1/3 cup dry white wine
  • 48 medium fresh sea scallops
  • 2 cup heavy cream
  • 1 stick butter
  • herb-infused oil
  • seasoned bread crumbs
  • thinly shaved parmesan cheese
Directions
  1. Step 1: In a sauté pan, heat oil. Add 2 teaspoons chopped garlic, 1/2 teaspoon thyme and 1/2 teaspoon tarragon. Next, add 12 ounces white button mushrooms (washed and sliced) and salt and pepper to taste.
  2. Step 2: Deglaze the pan with 1/3 cup white wine. Add 48 medium fresh sea scallops and cook until opaque.
  3. Step 3: With a colander positioned over a metal bowl (to catch the pan juices), drain the scallop mixture. Divide scallop mixture evenly among eight shell-shaped, ovenproof serving dishes. Set aside.
  4. Step 4: Pour the drained pan juices back into the sauté pan. Add 2 cups heavy cream and 1 stick of butter and cook, stirring, until the mixture thickens.
  5. Step 5: Pour mixture over scallops in serving dishes. Drizzle with herb-infused oil. Sprinkle each serving with seasoned bread crumbs and thinly shaved Parmesan cheese. Broil until tops are golden and serve.