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

Recipe by CHRISSYG
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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