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| 1 lb sea scallops, rinsed, sliced in half |
| salt and pepper to taste |
| 2 eggs |
| 1 cup Parmesan cheese, freshly grated |
| 1/2 cup Asiago cheese, freshly grated |
| 1 cup almonds, sliced, toasted, and crushed |
| 1 cup panko |
| 1/2 cup flour |
| 1/4 cup clarified butter |
| Garnish: fresh chopped chives |
- Season the scallops with salt and pepper.
- Beat the eggs and reserve.
- Combine cheeses, almonds, and panko for the breading. Dust scallops with flour, then dredge in egg. Remove scallops from egg and coat well with breading.
- Heat the clarified butter over medium heat; add breaded scallops and cook until golden brown, turning once to ensure even cooking.
- Ladle Champagne Beurre Blanc on a warm serving plate; place the scallops randomly around the plate and garnish with fresh chopped chives.
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