Hillman Scallops topped with Crab Meat,
Mushrooms and Asiago Cream Sauce

12 Hillman IQF Scallops on the Half Shell
1 cup of lump or back fin crab meat
1/4 cup chopped green onions
1 tsp. chopped garlic
1/4 cup sliced mushrooms
1/4 cup white wine
1 cup heavy cream
1 cup Asiago cheese
salt and pepper to taste
1 cup bread crumbs
5 tbs. butter

Cut frozen scallops from shell and place back on the shell (cutting the scallop meats loose makes it easier for the customer to remove.)  Sauté green onions, garlic and mushrooms in 2 tbs. butter until the mushrooms are soft.

Add salt & pepper to taste. Deglaze pan with wine and cook down until liquid is gone. Set aside to cool slightly.

Wash and pick through the crab meat to get any shell fragments out. Put 2 tbs. of crab meat around the scallops on the shell. Add approximately 1 tbs. of the mushroom mixture to top of scallops.

Using your mushroom sauté pan, add the heavy cream. Cook on medium high and slowly add the Asiago cheese until it is has melted and the sauce has thickened. Allow the cream to cool slightly.

In another sauté pan add 3 tbs. of butter and  bread crumbs. Cook over low heat until the butter has coated the bread crumbs. Add 2 tbs. or more of the Asiago cream sauce to the scallop shell.

Top with bread crumbs. Heat under broiler for 3-5 minutes or until the sauce is bubbling and serve.

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