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1
Saute scallops in 1 tablespoons oil in a saute pan over high heat until browned, 2-3 minutes per side.
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2
Work in batches, using additional oil if necessary.
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3
Transfer three scallops each into 6-ounce shallow broiler-proof ramekins; set aside.
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4
In the same pan used to saute scallops, sweat shallots and garlic, uncovered, in the remaining 1 tablespoons oil over medium heat.
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5
Cook until vegetable soften, 2-3 minutes.
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6
Increase heat to high.
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7
Deglaze the pan with wine and lemon juice; reduce until liquid is nearly evaporated.
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8
Once the liquid is reduced, add butter, stirring until it melts.
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9
Whisk flour into melted butter; cook over medium heat until roux is golden, about 2 minutes.
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10
Whisk Mushroom Stock inro roux until smooth.
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11
Cook until sauce boils, then stir occasionally to prevent sticking while sauce continue to boil and begin to thicken, 5-8 minutes.
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12
Simmer sauce 1minute more to eliminate flour taste.
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13
Stir in scallions, cream, cayenne, salt, and black pepper.
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14
Combine panko, Parmesan, and parsley in a bowl.
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15
Preheat broiler to high with rack 6 inches below the heating element.
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16
Pour 1/3-1/2 cup sauce over scallops in each ramekin; sprinkle panko mixture over scallops and sauce in each ramekin.
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17
Broil scallops until crumb topping begins to brown, 3-5 minutes.
