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This recipe has a lot of potential. In general I liked it, but between the the polenta, the mushroom sauce, and the scallops it was very rich and a little one dimensional. I used dried wild mushrooms, which I reconstituted, along with a package of shitakes, because fresh wild mushrooms are so expensive. This worked well. I added more cream, sherry, and broth to increase the sauce and seasoned it with salt and pepper in response to the flavor problems that the other reviewer mentioned. I also used large scallops (what was available) which I seasoned with salt and pepper and seared in the butter. Flavor was not a problem, but I would serve it with a somewhat acidic vegetable dish- maybe spinach or green beens with a vinegar-based sauce and/or tomatoes to help balance out the richness and add a little flavor variation to the meal. This was pretty easy to prepare.

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Keiya August 25, 2006

Interesting recipe, but not sure exactly how I felt about it. Definitely a different way to have scallops. The sauce definitely needs some salt and pepper, I did add more s/p, but maybe even a dash of cayenne would be nice. A squeeze of lemon juice might be nice too. Regarding ease, it's definitely easy to put together and really made a nice presentation. I'm not giving a star rating, because for me it was between 3 and 4, a little better than just average, but not quite up to the very good level for me. Hoping others will try it, they may like it better than I did.

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Kelly M. May 02, 2005
Bay Scallops With Polenta, Wild Mushrooms, Sherry and Parsley Br