BAY SCALLOP PAN ROAST

Steps:

• 1. In large skillet, melt 1 TB butter. Add the bread crumbs, season lightly with salt & pepper and cook over moderate heat, stirring until the crumbs are golden & crisp, about 3 minutes. Scrape crumbs onto a plate. 2. Wipe out the skillet. Add the oil and heat until shimmering. Add 1 TB butter & let it melt. Add the scallops, season with salt & pepper and brown over high heat, about 2 mins total. Transfer scallops to large shallow dish. 3. Melt 1 TB butter in the skillet. Add the mushrooms, season with salt & pepper and cook over moderate heat until their liquid is almost evaporated, about 4 mins. Add the shallot and cook, stirring until softened, about 3 mins. Add the lemon juice and cook for 30 seconds. Add the water & simmer for 1 minute. 4. Return the scallops and any accumulated juices to the skillet and season with salt & pepper. Remove from heat and stir in the parsley. Spoon the scallops & mushrooms onto plates, sprinkle with the bread crumbs and serve.