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1
Preheat the broiler.
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2
Make the breadcrumb topping: In a bowl, combine the butter and bread crumbs.
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3
Use a rubber spatula to mix them until they form a paste.
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4
Stir in the Gruyere and Parmesan cheeses.
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5
Mix in the thyme, salt, and pepper.
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6
Cook the scallops: Heat a large skillet over high heat and add the canola oil.
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7
Season the scallops with salt and pepper.
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8
When the oil begins to smoke lightly, add them to the pan.
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9
Cook for 30 to 45 seconds until the edges brown and then quickly remove them to a plate using tongs.
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10
Cook the mushrooms: Add the shallots and garlic to the pan and season with salt and pepper.
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11
Cook over medium heat until translucent, 2 to 3 minutes.
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12
Add the mushrooms and cook until they soften and brown lightly, 2 to 3 minutes.
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13
Add the vermouth and simmer until virtually all the liquid has evaporated, 2 to 3 minutes.
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14
Add the heavy cream, stirring gently, and simmer until the mixture thickens, 5 to 7 minutes.
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15
Do not boil vigorously or the mixture risks separating.
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16
Taste for seasoning.
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17
Stir the scallops, lemon juice, and scallions.
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18
Remove the pan from the heat.
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19
Broil the scallop: Transfer the sauce and scallops to a shallow ovenproof dish (or into clean scallop shells, if desired).
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20
Sprinkle the bread crumbs over the top and broil until browned, 1 to 2 minutes.
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21
The time may be slightly longer or shorter depending on how quickly the top browns.
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22
Watch carefully!
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23
Serve immediately.
