Taylor Bay Scallops with Chanterelles, Sherry, and Parsley Breadcrumbs

Name: Taylor Bay Scallops with Chanterelles, Sherry, and Parsley Breadcrumbs
Ingredients: 1 cup fresh breadcrumbs; 1 tablespoon extra-virgin olive oil; 3 tablespoons chopped flat-leaf parsley; 8 tablespoons (1 stick) unsalted butter; 3/4 pound chanterelle mushrooms, cleaned; 2 teaspoons thyme leaves; 1 cup sliced young onions; 48 Taylor Bay Scallops (3 pounds in the shell) (see Sources); 1 cup Amontillado sherry; 1 cup vegetable, mushroom, or chicken stock; 1/2 cup heavy cream; Kosher salt and freshly ground black pepper

January 24, 2012

Taylor Bay Scallops are named for fisherman Rod Taylor, who farm-raises them and harvests them by hand in the icy waters off Cape Cod. Unlike diver scallops, which are larger and have a meaty texture, the small, delicate Taylor Bays are sold live in their beautiful pink shells. Their size and sweetness make them perfect for steaming, which releases the juices trapped in the scallop shells, giving an oceany, scallopy flavor to the broth.

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