Coquilles St Jacques
|For scallops and sauce|
|Sea scallops||18 Large (U-10 Size)|
|Extra-virgin olive oil||2 Tablespoon, divided|
|Minced shallots||2 Tablespoon|
|Minced garlic||1 Tablespoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Unsalted butter||4 Tablespoon, sliced|
|All purpose flour||6 Tablespoon|
|Mushroom stock||3 Cup (48 tbs)|
|Sliced scallions||1⁄4 Cup (4 tbs)|
|Heavy cream||2 Tablespoon|
|Cayenne pepper||1 Pinch|
|Kosher salt||To Taste|
|Black pepper||To Taste|
|For crumbs topping|
|Panko bread crumbs||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||2 Tablespoon|
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.