Bay Scallops With Polenta, Wild Mushrooms, Sherry and Parsley Br

Rich flavors and varied textures make this dish absolutely incredible. I found this last week from an old Bon Appetit magazine that I kept and made it again... (yes, it's a stolen recipe, not one I've created but I HAD to share this for everyone to try) Lucious is the best way I could describe this. It's from February 2004 Valentine's issue and would be a great romantic meal for your and two other couples or half everything and make it for just the two of you, and have leftovers! (I made this with cremini's and shitake. I did NOT have "amontillado Sherry" but used a good quality dry sherry)

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  cup  fresh breadcrumb, from french bread with crust
• 2  tablespoons extra virgin olive oil
• 2  tablespoons  chopped fresh parsley
• 9  tablespoons unsalted butter, divided
• 12  ounces  fresh  chanterelle mushrooms (such as oyster, stemmed shiitake, or crimini, quartered if large) or 12  ounces  other fresh  wild mushrooms (such as oyster, stemmed shiitake, or crimini, quartered if large)
• 2 1⁄2 teaspoons  chopped fresh thyme
• 1  cup  chopped green onion
• 1⁄2 cup  amontillado sherry wine
• 1⁄4 cup low sodium chicken broth
• 1⁄4 cup  whipping cream
• 4  cups water (or more)
• 1  teaspoon salt
• 1  cup polenta
• 1  lb bay scallop

Directions

1. Preheat oven to 350°F Toss breadcrumbs with olive oil and parsley in medium bowl to blend.
2. Spread onto rimmed baking sheet.
3. Bake until golden and crunchy, stirring occasionally, about 15 minutes.
4. (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.
5. Add mushrooms and thyme.
6. Sauté until mushrooms are tender, stirring occasionally, about 7 minutes.
7. Add green onions; sauté 1 minute.
8. Add Sherry; boil until slightly reduced, about 2 minutes.
9. Add broth.
10. Boil until reduced by half, about 3 minutes.
11. Add cream; simmer until thickened, about 3 minutes.
12. (Can be made 3 hours ahead. Cover and refrigerate.) Bring 4 cups water and 1 teaspoon salt to boil in heavy medium saucepan.
13. Gradually whisk in polenta.
14. Reduce heat to medium-low.
15. Cook polenta until tender, adding more water as needed if too thick, and whisking frequently, about 20 minutes.
16. Stir in 3 tablespoons butter.
17. Season with salt and pepper.
18. Cover to keep warm.
19. Reheat mushroom mixture.
20. Melt 2 tablespoons butter in another large skillet over high heat.
21. Add scallops and sauté until just translucent in center, about 1 minute.
22. Stir scallops and juices into mushrooms.
23. Season with salt and pepper.
24. Divide polenta among 6 plates.
25. Spoon scallop mixture over polenta, sprinkle breadcrumbs over, and serve.