As prepared on Channel 7 for Pierre Tattiger
4 scallop shells
6 oz. sea scallops
2 TBS. shallots, minced
1 cup diced mushrooms
1-2 cloves garlic, minced
4 TBS. butter, separated
2 TBS. Tattigier Champagne
2 TBS. parsley
1/3 cup Japanese Panko or breadcrumbs
1 TBS. Parmigiano Reggiano
Place scallop shells on a cookie sheet. Slice scallops in half and display on shells.
Sautˇ shallots, mushrooms and garlic in 2 TBS. butter over medium heat until softened and starting to brown. Splash with Champagne and cook until evaporated.
Toss cooked mushroom medley with breadcrumbs, parsley and remaining butter. Spoon over scallops in shells and sprinkle with Parmigiano Reggiano. Roast in the top of a 450 degree oven to brown lightly, 5-8 minutes. Serve warm or at room temperature with sparkling wine.
-Chef Mick Rosacci, Tony's Market