Gratin of Scallops with Porcini and Chives

• 1 ounce dried porcini mushrooms
• 1 cup hot water
• 1 tablespoon olive oil
• 1 large garlic clove, minced
• 1/4 cup brandy
• 12 large sea scallops, halved horizontally
• 3 tablespoons chopped fresh chives
• 1/4 cup fresh white breadcrumbs

1. Place porcini in medium bowl.
2. Pour hot water over.
3. Let stand until porcini are soft, about 30 minutes.
4. Remove from water; squeeze any liquid back into bowl.
5. Chop porcini.
6. Reserve soaking liquid.
7. Preheat broiler.
8. Heat oil in heavy large skillet over medium-high heat.
9. Add garlic; stir 10 seconds.
10. Add porcini and 1/2 cup reserved soaking liquid, leaving any sediment in bottom of bowl.
11. Add brandy; simmer until almost all liquid evaporates, about 3 minutes.
12. Add scallops and chives; sautee until scallops are almost cooked through, about 2 minutes.
13. Season with salt and pepper.
14. Transfer scallop mixture to 9-inch round gratin dish.
15. Sprinkle breadcrumbs over.
16. Broil until breadcrumbs are golden, watching closely to avoid burning, about 3 minutes.
17. Serve hot.

porcini mushrooms, water, olive oil, garlic, brandy, fresh chives, fresh white breadcrumbs

Taken from www.epicurious.com/recipes/food/views/gratin-of-scallops-with-porcini-and-chives-1229 (may not work)