Bay Scallops with Polenta, Wild Mushrooms, Sherry, and Parsley Bread Crumbs
An elegant seafood dish featuring tender bay scallops served over creamy polenta, accompanied by wild mushrooms in a rich sherry cream sauce, topped with crispy parsley breadcrumbs. This restaurant-quality meal combines the delicate flavors of the sea with earthy mushrooms and smooth, comforting polenta.
Ingredients
- •1 cup fresh breadcrumbs 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 or other fresh wild mushrooms (such as oyster, stemmed shiitake, or crimini, quartered if large)
- •2½ teaspoons chopped fresh thyme
- •1 cup chopped green onions
- •½ cup amontillado Sherry
- •¼ cup low-salt chicken broth
- •¼ cup whipping cream
- •4 cups water
- •1 teaspoon salt
- •1 cup polenta
- •1 pound bay scallops
Cooking Instructions
- 1.
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.)
15 min
- 2.
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.)
16 min
- 3.
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.
20 min
- 4.
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.
5 min
- 5.
Divide polenta among 6 plates. Spoon scallop mixture over polenta, sprinkle breadcrumbs over, and serve.
5 min