Scallops Mushrooms & Pearl Onions in White Wine Sauce

In a large skillet with high sides melt two tablespoons of butter on medium heat. Add mushrooms and pearl onions. Sautee until tender and remove from skillet to a bowl and set aside. No need to wipe pan.

Pat scallops dry, salt and pepper both sides lightly. Next add 2 tablespoons of butter on medium heat allowing butter to melt. Cook scallops a few minutes on each side until golden. Then remove from pan and set aside. Don't wipe pan.

Add 2 tablespoons of butter to the pan on medium heat and 2 tablespoons of flour. Whisk until a paste forms and cook for a minute.

Whisk in 1 cup of white wine, stirring until sauce thickens.

Next add in 1/2 cup half and half whisking until combined.

Next add in 1 cup of shredded Swiss cheese and stir until cheese has melted. Remove from heat.

Add onions and mushrooms back to the skillet and any liquid from them. Stir until combined.

Make bread crumb topping. Preheat broiler to 500 degrees. Melt the remaining 2 tablespoons of butter in a small bowl, add 1/4 cup of plain breadcrumbs and stir. Spread on an aluminum foil lined baking sheet. Broil breadcrumbs watching very closely until breadcrumbs are golden. About 3-5 minutes.

Serve dish. Ladle onions, mushrooms and sauce first, then scallops on top with a drizzle of sauce and a generous sprinkle of breadcrumbs. Enjoy!

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