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