Coquilles Saint Jacques au Gratin

A fancy way to say a scallop and mushroom casserole that the pescetarian got to use her fresh herbs in. This is a traditional French dish served in a scallop shell or in an individual sized ramekin. It is a little bit richer than most of the recipes I make, but a girl's gotta get it out of her system sometimes! Butter, half and half? Let's take it on.

Ingredients:

• 1 lb sea scallops, cut in half horizontally
• 1 tbsp of butter
• 1 c half and half
• ¼ c white wine
• 8 oz of white mushrooms, sliced
• 3 shallots, minced
• 2 cloves of garlic, minced
• butter (2 tbsp), melted
• ¾ c panko breadcrumbs
  
• 1/4 c shredded parmesan
• fresh parsley, chopped
• thyme, chopped
• salt and fresh ground pepper to taste

• mix the thyme, parsley, 2 tbsp of melted butter, parmesan, salt, and fresh ground pepper into panko crumbs until well incorporated.
• melt, over medium low heat, remaining tbsp of butter in a medium sized frying (if you’re absent minded, like me, add a splash of olive oil to keep it from burning).
• add shallots and garlic and cook for for about 2 minutes, stirring constantly. raise the heat a bit and add mushrooms with a sprinkle of salt. cook about 8 minutes, stirring every so often, until the mushroom liquid is absorbed. increase heat for one minute, then deglaze the browned bits with the wine and evaporate for about three minutes.
  
• add half and half and boil until thickened, 3-5 minutes.
• add scallops and simmer until opaque, about 3 minutes. add lemon juice.
• spoon mixture into ramekins and top with the breadcrumbs. Place in the broiler.
  
• Broil for one minute or until crumbs are crispy and goldenly browned. Heaven.