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1
Preheat the oven to 375F.
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2
Toss the breadcrumbs with the olive oil and 1 tablespoon chopped parsley.
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3
Spread on a baking sheet, and toast 8 to 10 minutes, stirring often, until theyre golden brown and crispy.
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4
Heat two large saute pans or Dutch ovens over high heat for 2 minutes.
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5
Add 3 tablespoons butter to each pan, and when it foams, add half the chanterelles, half the thyme, 1 teaspoon salt, and a pinch of pepper to each pan.
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6
Saute the mushrooms, stirring occasionally with a wooden spoon, 6 to 8 minutes, until theyre tender and start to crisp slightly.
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7
Turn the heat down to medium and add 1 tablespoon butter to each pan.
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8
Divide the spring onions between the pans, season them lightly with salt and pepper, and cook 2 to 3 minutes, stirring often, until translucent.
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9
Divide the scallops between the two pans, and toss to coat them with the mushrooms and onions.
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10
After 2 minutes, add half the sherry to each pan, and let reduce 20 seconds.
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11
Add half the stock to each pan, turn the heat back up to high, cover, and let the scallops steam open, about 5 minutes.
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12
When they have opened, add the cream, stir to incorporate, and turn off the heat.
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13
Taste the broth for seasoning and discard any unopened scallops.
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14
Toss in the remaining 2 tablespoons sliced parsley, and transfer to a large warm shallow bowl.
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15
Scatter the breadcrumbs over the top.
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16
You can toast the breadcrumbs, slice your onions and herbs, and clean the chanterelles and scallops ahead of time, but most of the work for this dish is done at the last minute.
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17
It goes very quickly and isnt too complicated.
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18
To cook this many scallops, use two pans, preferably cooking both batches at the same time.
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19
(The scallops taste best right after they open.)
