Scalloped Scallops

• 3 medium shallots, chopped
• Kosher salt
• 3 tablespoons unsalted butter
• 8 medium white mushrooms with stems, quartered
• 1/2 cup amontillado sherry
• 1 tablespoon truffle butter (optional)
• 1 13 cups heavy cream
• 1/2 cup bread crumbs
• 8 large sea scallops
• Freshly ground black pepper
• 2 tablespoons canola oil
• 8 scallop shells, for presentation
• 1 tablespoon flat-leaf parsley, chopped

1. Heat oven to 500.
2. In a medium saucepan over low heat, sauteshallots with a pinch of salt in 1 tablespoon butter for 8 minutes, or until softened and translucent, but not brown.
3. Reserve.
4. Add another tablespoon butter to pan, and saute mushrooms with a pinch of salt for 8 minutes, or until lightly browned.
5. Return shallots to pan and add sherry.
6. When sherry has reduced to about a tablespoon, add truffle butter, if desired, and heavy cream.
7. Cook until cream is reduced by one-third.
8. Reserve in a warm place.
9. In a small skillet, melt remaining tablespoon butter, add bread crumbs and toss with a spoon until evenly coated.
10. Reserve.
11. Season scallops very lightly on both sides with salt and pepper.
12. Heat oil in a 10-inch skillet over high heat until it just begins to smoke.
13. Lay scallops in pan, and sear on one side until caramelized, about 3 minutes.
14. Turn them over and turn off heat.
15. Place scallop shells on a cookie sheet.
16. Add parsley to sherry sauce, and spoon some sauce into each shell.
17. Arrange 1 scallop in each shell, browned side up.
18. Sprinkle bread crumbs over sauce, but not on scallops.
19. Bake scallops for 3 minutes, or until bread crumbs are lightly browned.

shallots, kosher salt, unsalted butter, white mushrooms, amontillado sherry, truffle butter, heavy cream, bread crumbs, scallops, freshly ground black pepper, canola oil, shells, flatleaf parsley

Taken from cooking.nytimes.com/recipes/8069 (may not work)