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Ingredients
US|METRIC
8 SERVINGS
- 1/4 cup fresh bread crumbs (coarse, from a baguette)
- 1/4 cup parmigiano reggiano (finely grated, 1/2 ounce)
- 1 1/4 cups dry white wine
- 1 cup water
- 1/2 onion (small, sliced)
- 1/2 California bay leaf (Turkish or 1/4)
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 lb. sea scallops (tough muscle removed from side of each if necessary and scallops cut into 3/4-inch pieces)
- 1/2 lb. mushrooms (small, halved lengthwise, then thinly sliced lengthwise)
- 6 Tbsp. unsalted butter
- 1/2 cup heavy cream
- 1 large egg yolk
- 1 Tbsp. all-purpose flour
- 8 cups kosher salt (to stabilize scallop shells, if using)
- 1 1/2 Tbsp. fresh flat leaf parsley (minced)
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