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Breaded Scallops:

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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