Scallops with Mushrooms in White-Wine Sauce

Epicurious
296
16
55

Ingredients

1/4 cups fresh breadcrumbs (coarse, from a baguette)
1/4 cups parmigiano reggiano cheese (finely grated, 1/2 ounce)
1 1/4 cups dry white wine
1 cup water
1/2 onions (small, sliced)
1/2 California bay leaves (Turkish or 1/4)
1/2 teaspoons salt
1/4 teaspoons black pepper
1 pound sea scallops (tough muscle removed from side of each if necessary and scallops cut into 3/4-inch pieces)
1/2 pounds mushrooms (small, halved lengthwise, then thinly sliced lengthwise)
6 tablespoons unsalted butter
1/2 cups heavy cream
1 large egg yolks
1 tablespoon all-purpose flour
8 cups kosher salt (to stabilize scallop shells, if using)
1 1/2 tablespoons flat leaf parsley (minced)
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