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“With a reputation for being uber-rich and creamy, it's almost too filling for being merely and appetizer. This version retains the creamy reputation, but by using fresh mushroom stock and only a splash of cream in the sauce, this is a touch lighter. Don't worry, it still packs lots of hearty mushroom flavor.”

Ingredients Nutrition


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

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