Metropolitan Grill Seattle – Almond Crusted Scallops with Chardonnay Butter Cream Serving Size - 10 Prepared By - Sally & Steve Recipe Rating
			1 1/2 pounds large Alaskan sea scallops, cut in half horizontally, to create 1/2-inch circles 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 cup whole milk 2 large eggs 1/2 cup Parmesan cheese, shredded 1/2 cup Romano cheese, shredded 1/2 cup almonds, lightly toasted and sliced 1 cup panko 2 tablespoons olive oil Chives, washed and cut into 1J4-inchsticks, as a garnish CHARDONNAY BUTTER CREAM: 2 cups Chardonnay 2 cups heavy cream 1/2 cup unsalted butter, cut into 1-inch cubes
			CHARDONNAY BUTTER CREAM: - Place wine in a saucepan over medium heat and reduce to 1/2 cup, about 5-10 minutes, stirring regularly. When reduced, slowly add cream and reduce mixture to 3/4 cup, stirring constantly, so as not to scorch; don't leave the mixture unattended because it can quickly over-reduce and scorch. Turn heat to low and add butter, one piece at a time. Whisk constantly and add each portion after the previous one is fully incorporated. When all of the butter is added, remove from heat and season with salt and pepper as needed. Cover and keep warm until ready to serve. SCALLOPS: - Season scallops evenly with salt and pepper. Combine milk and eggs in a mixing bowl and whisk until fully incorporated. Combine cheeses in a food processor and pulse until fine. Add almonds and bread crumbs and pulse until fine and evenly mixed. Transfer to' a bowl for breading. Dip a scallop into the milk mixture. Make sure it is evenly coated before dipping into the bread crumb mixture. Make sure scallop is evenly coated on all sides. Transfer to a plate. Continue this process until all the scallops are breaded. Using a nonstick griddle or pan over medium to medium-high heat, season with enough olive oil or cooking spray to completely coat the surface. Add scallops, one by one, and cook 3-4 minutes each side or until golden. Set aside. ASSEMBLY: - Evenly place scallops in the center of a warmed plate. Drizzle Chardonnay butter cream around the outside of the scallops and garnish with a sprinkle of toasted almonds and freshly cut chives.