Ingredients
1 pound large sea scallops
1/4 cup shallots, sliced
1/4 cup clam juice
1 fresh bay leaf
1 1/2 cups dry white wine (I use Sauvignon Blanc)
1/2 tsp salt
1/4 tsp pepper
1 stick unsalted butter, divided
1 egg yok
1/2 pound cremini mushrooms
1 cup water
1/2 heavy cream (I use light)
1 Tbs all-purpose flour1/2 cup homemade breadcrumbs (see below)
1/2 cup grated Parmesan cheese
2 Tbs fresh parsley
For homemade breadcrumbs:
Take 1/2 box of Asiago flavored crackers and finely chop in food processor.
Preparation
Rinse scallops while removing the tough muscle from each side. Cut these in 1/2. Bring water, wine, shallots,clam juice, bay leaf, salt and pepper to a boil in large saucepan for 4-5 minutes. Add scallops and simmer until they are transparent, about 3-4 minutes. Remove scallops and transfer to plate. Keep the remaining liquid (and shallots) and return to a boil until reduced to 1 cup. Strain solids out. In another skillet, melt 2 Tbs butter and saute mushrooms. Set aside For sauce, whisk together egg yolk with cream. In another skillet, melt 2 Tsp butter and add flour to make a roux. Add your strained liquid to the roux while constantly whisking. The sauce should thicken. Add 1/4 cup of hot liquid to the egg mixture, mix, and then add all back to heated mixture. Remove liquid from heat. Add mushrooms and scallops to mixture. Melt another 2 Tbs butter in saucepan. Remove from heat and add breadcrumbs and parmesan cheese and parsley. You can either divide scallops or put them all in a baking dish, cover with the breadcrumb mixture, and place under broiler for 2-3 minutes until top of scallops are golden brown.
