Ingredients:

  • 1.5 lbs (680g) Large Sea Scallops, patted very dry
  • 1 tbsp (15ml) Olive Oil
  • Salt and freshly ground Black Pepper, to taste
  • 2 tbsp (30g) Unsalted Butter
  • 1 medium Shallot, finely minced (about ½ cup)
  • 2 cloves Garlic, minced
  • ½ cup (120ml) Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 cup (240ml) Heavy Cream
  • ¼ cup (60ml) Seafood Stock or Chicken Stock
  • 2 tbsp (30g) Fresh Lemon Juice
  • 2 tbsp (10g) Fresh Parsley, chopped
  • Pinch of Nutmeg
  • ½ cup (50g) Panko Breadcrumbs
  • 2 tbsp (30g) Unsalted Butter, melted
  • 2 tbsp (30g) Grated Parmesan Cheese

Instructions:

  1. Pat scallops extremely dry. Season with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the scallops for 1-2 minutes per side, until lightly golden and barely cooked through. Remove from pan and set aside.
  3. Melt butter in the same skillet over medium heat. Add shallots and garlic and sauté until softened, about 3-5 minutes.
  4. Pour in white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce slightly, about 2-3 minutes.
  5. Stir in heavy cream and seafood stock. Bring to a simmer and cook until the sauce thickens slightly, about 5-7 minutes.
  6. Stir in lemon juice, parsley, and nutmeg. Season with salt and pepper to taste. Remove from heat. Let cool slightly for 10 mins.
  7. In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese. Mix well.
  8. Pour the white wine cream sauce into the baking dish. Arrange the seared scallops evenly in the sauce. Sprinkle the breadcrumb topping over the scallops.
  9. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the topping is golden brown and the sauce is bubbly. Let cool for 5 mins before serving the Fancy Baked Sea Scallops.