Scalloped Scallops in Sherry Sauce

Feel free to use this recipe at home as an example of Chef Andrae's contemporary French cuisine.

3 Shallots, chopped
1 Garlic clove, chopped
3 tbsp butter
1 1/2 cups sliced Porcini Muchrooms or other Wild mushrooms
1/1 cup Sherry
1 tbsp Truffle Butter
1 1/3 cup Cream
1/2 cup Bread Crumbs
8 Scallops, large
2 tbsp Olive oil
1 tbsp Chives, chopped

Scallop Shells or Brandade Dishes

Preheat oven to 500 degrees

1. Sauté shallots over low heat with a pinch of salt and 1 tbsp of butter, until soft, but not browned, about 8 minutes. Remove and set aside.
2. Add 1 tbsp butter to pan and add mushrooms with a pinch of salt. Sauté until they are lightly browned.
3. Add shallots back to pan, add sherry and reduce to about a tablespoon.
4. Add truffle butter and cream, then reduce by one third. Set aside and keep warm.
5. Sauté bread crumbs in 1 tablespoon butter, coating evenly. Set aside.
6. Season scallops, heat oil to a light smoke, sear on one side for about 3 minutes, flip and turn off the heat.
7. Put scallop shells on a sheet pan.
8. Add the chives to the sherry sauce and spoon some sauce into each shell.
9. Place 1 scallop into each shell, brown side up.
10. Sprinkle bread crumbs over sauce but not on scallops.
11. Bake in 500 degree oven for 3 minutes or until bread crumbs are nicely browned.

Two per plate; four servings.