PARMESAN CRUSTED
SEA SCALLOPS

Roasted Lemon & Chive Sauce

2 teaspoons olive oil

2 shallots, finely chopped

1 teaspoon minced garlic

3 cups dry white wine

Zest and juice of 2 lemons, halved and charred on the grill

2 bay leaves

3 parsley stems

3 thyme sprigs

12 whole peppercorns

1 1/2 pounds (6 sticks) butter, room temperature

2 tablespoons chopped chives

Salt to taste

2-inch chive pieces for garnish

Additional charred lemon zest for garnish

Sea Scallops

2 cups bread crumbs

1/2 cup shredded Parmesan

2 tablespoons chopped Italian parsley

2 pounds (approximately 24) fresh large scallops

1 cup all-purpose flour, seasoned with salt and pepper

2 eggs, lightly beaten

1/4 cup (1/2 stick) butter

2 tablespoons vegetable oil

For the sauce, heat the olive oil in a medium sauté pan and add the shallots and garlic. Cook for 1 minute. Add the wine, lemon juice, bay leaves, parsley stems, thyme sprigs, and peppercorns. Cook for 15 to 20 minutes or until most of the liquid has evaporated. When 1/2 cup of the liquid remains, remove the pan from the heat and whisk in the butter until it is completely incorporated.

Strain the sauce, then stir in 2 teaspoons lemon zest and the chives. Season with salt to taste. Keep covered and warm until ready to use. Do not keep over heat or the sauce will break down.

For the scallops, preheat the oven to 400º. Mix together the bread crumbs, Parmesan, and parsley in a bowl. Clean and pat dry the scallops. Season the scallops with salt and pepper. Dredge one side of each scallop in the following order: seasoned flour, eggs, and bread crumb mixture. Set aside.

Heat a sauté pan with a mixture of butter and oil. Brown the crumb side of each scallop. Take out of the pan and put on a parchment-lined sheet pan, crumb side up. Continue with the rest of the scallops. Once all scallops are browned and on the sheet pan, bake for 3 to 5 minutes.

To serve, place two crusted scallops on a warm plate and ladle 2 tablespoons of sauce around the plate. Garnish with 2-inch chive pieces and additional lemon zest.

Makes 12 servings.