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SCALLOPS WITH SCALLION SAUCE
8 giant scallops or 16 medium scallops.
1 ¼ c breadcrumbs
¼ c chopped fresh Italian parsley
½ tsp chopped fresh rosemary leaves
2 tsp chopped fresh lemon thyme leaves
½ tsp chopped fresh tarragon leaves
¼ c chopped fresh basil leaves
Salt and pepper
1 c flour
2 eggs with 1 oz. water (for egg wash)
Mix breadcrumbs and herbs well and set aside. Beat eggs and water to form egg wash. Gently pound scallops with the flat side of a knife to slightly flatten them. Be careful not to break them, they should be about ¼" thick. Bread scallops by first dredging in flour, then dipping in the egg wash and finally breading with the herb crumb mixture. Heat about ¼ c canola or peanut oil in a sauté pan. Add scallops and sauté until golden on both sides. Reserve and keep warm.
Drain off excess oil from sauté pan. Add 1 oz. of butter, 1 tsp finely minced shallots, and ¼ tsp finely minced garlic to the pan and sauté until translucent but not brown. Deglaze the pan with ½ c white wine and reduce by ½. Add ¼ c fresh, diced tomatoes. Stir in ½ c fish or vegetable veloute and bring to a simmer. Add ½ c cream, season with salt and pepper, and simmer down to the desired consistency (slightly thick but still somewhat runny). Remove from heat and finish sauce with 1/3 c bias cut scallions, 1 tsp fresh chopped parsley, and a squeeze of lemon juice.
Pool sauce on serving plate, top with two scallops, and adorn with fried leeks. Serve immediately.
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