Bay Scallops With Polenta, Wild Mushrooms, Sherry and Parsley Br
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 236.59 ml fresh breadcrumb, from french bread with crust
- 29.58 ml extra virgin olive oil
- 29.58 ml chopped fresh parsley
- 133.10 ml unsalted butter, divided
- 340.19 g fresh chanterelle mushrooms (such as oyster, stemmed shiitake, or crimini, quartered if large) or 340.19 g other fresh wild mushrooms (such as oyster, stemmed shiitake, or crimini, quartered if large)
- 12.32 ml chopped fresh thyme
- 236.59 ml chopped green onion
- 118.29 ml amontillado sherry wine
- 59.14 ml low sodium chicken broth
- 59.14 ml whipping cream
- 946.36 ml water (or more)
- 4.92 ml salt
- 236.59 ml polenta
- 453.59 g bay scallop
directions
- Preheat oven to 350°F Toss breadcrumbs with olive oil and parsley in medium bowl to blend.
- Spread onto rimmed baking sheet.
- Bake until golden and crunchy, stirring occasionally, about 15 minutes.
- (Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature.) Melt 4 tablespoons butter in heavy large skillet over medium-high heat.
- Add mushrooms and thyme.
- Sauté until mushrooms are tender, stirring occasionally, about 7 minutes.
- Add green onions; sauté 1 minute.
- Add Sherry; boil until slightly reduced, about 2 minutes.
- Add broth.
- Boil until reduced by half, about 3 minutes.
- Add cream; simmer until thickened, about 3 minutes.
- (Can be made 3 hours ahead. Cover and refrigerate.) Bring 4 cups water and 1 teaspoon salt to boil in heavy medium saucepan.
- Gradually whisk in polenta.
- Reduce heat to medium-low.
- Cook polenta until tender, adding more water as needed if too thick, and whisking frequently, about 20 minutes.
- Stir in 3 tablespoons butter.
- Season with salt and pepper.
- Cover to keep warm.
- Reheat mushroom mixture.
- Melt 2 tablespoons butter in another large skillet over high heat.
- Add scallops and sauté until just translucent in center, about 1 minute.
- Stir scallops and juices into mushrooms.
- Season with salt and pepper.
- Divide polenta among 6 plates.
- Spoon scallop mixture over polenta, sprinkle breadcrumbs over, and serve.
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Reviews
-
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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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.
RECIPE SUBMITTED BY
CHRISSYG
Lansdale, Pennsylvania
I enjoy anything from 'spray cheese' on Ritz Crackers to foie gras torchon on toast points