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scallops and sauce   Sea scallops 18 Large (U-10 Size)   Extra-
virgin olive oil 2 Tablespoon, divided   Minced shallots 2
Tablespoon   Minced garlic 1 Tablespoon   Dry white wine 1⁄2 Cup
(8 tbs)   Lemon juice 1 Tablespoon   Unsalted butter 4
Tablespoon, sliced   All purpose flour 6 Tablespoon   Mushroom
stock 3 Cup (48 tbs)   Sliced scallions 1⁄4 Cup (4 tbs)   Heavy
cream 2 Tablespoon   Cayenne pepper 1 Pinch   Kosher salt To
Taste   Black pepper To Taste For crumbs topping   Panko bread
crumbs 1 Cup (16 tbs)   Grated parmesan cheese 1⁄4 Cup (4 tbs) 
Chopped fresh parsley 2 Tablespoon  Saute scallops in 1 Tbsp oil
in a saute pan over high heat until browned, 2-3 minutes per
side. Work in batches, using additional oil if needed. Transfer
three scallops each into six 6-ounce shallow broiler-proof
ramekins; set aside. In the same pan used to saute scallops,
sweat shallots and garlic, uncovered, in the remaining 1 Tbsp
oil over medium heat. Cook unti