Bay Scallops with Polenta, Wild Mushrooms, Sherry, and Parsley Bread Crumbs

Name: Bay Scallops with Polenta, Wild Mushrooms, Sherry, and Parsley Bread Crumbs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams bay scallops; 237 milliliters fresh breadcrumbs from French bread with crust; 340 grams fresh chanterelle mushrooms or other fresh wild mushrooms (such as oyster, stemmed shiitake, or crimini, quartered if large); 2 Tbsps chopped fresh parsley; 3 teaspoons chopped fresh thyme; 237 milliliters chopped green onions; 59 milliliters low-salt chicken broth; 2 Tbsps extra-virgin olive oil; 237 milliliters polenta; 1 teaspoon salt; 118 milliliters amontillado Sherry; 9 Tbsps unsalted butter, divided; 946 milliliters (or more) water; 59 milliliters whipping cream

Bay Scallops with Polenta, Wild Mushrooms, Sherry, and Parsley Bread Crumbs might be just the main course you are searching for. One serving contains 435 calories, 14g of protein, and 27g of fat. This recipe serves 6. Head to the store and pick up water, amontillado sherry, thyme, and a few other things to make it today. To use up the bread you could follow this main course with the Coffee Cake Banana Bread as a dessert.

Instructions

Preheat oven to 350°F. Toss breadcrumbs with olive oil and parsley in medium bowl to blend.

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Breadcrumbs

Olive Oil

Parsley

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Bowl

Oven

Spread onto rimmed baking sheet.

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Spread

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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.)

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Oven

Melt 4 tablespoons butter in heavy large skillet over medium-high heat.

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Butter

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Frying Pan

Add mushrooms and thyme. Sauté until mushrooms are tender, stirring occasionally, about 7 minutes.

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Mushrooms

Thyme

Add green onions; sauté 1 minute.

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Green Onions

Add Sherry; boil until slightly reduced, about 2 minutes.

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Sherry

Add broth. Boil until reduced by half, about 3 minutes.

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Broth

Add cream; simmer until thickened, about 3 minutes. (Can be made 3 hours ahead. Cover and refrigerate.)

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Cream

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.

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Salt And Pepper

Polenta

Butter

Water

Salt

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Whisk

Sauce Pan

Reheat mushroom mixture. Melt 2 tablespoons butter in another large skillet over high heat.

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Mushrooms

Butter

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Frying Pan

Add scallops and sauté until just translucent in center, about 1 minute. Stir scallops and juices into mushrooms. Season with salt and pepper.

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Salt And Pepper

Mushrooms

Scallops

Divide polenta among 6 plates. Spoon scallop mixture over polenta, sprinkle breadcrumbs over, and serve.

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Breadcrumbs

Polenta

Scallops

Equipment

Ingredients

Servings:

454grams

bay scallops 237milliliters

fresh breadcrumbs from French bread with crust 340grams

fresh chanterelle mushrooms or other fresh wild mushrooms (such as oyster, stemmed shiitake, or crimini, quartered if large)2Tbsps

chopped fresh parsley 3teaspoons

chopped fresh thyme 237milliliters

chopped green onions 59milliliters

low-salt chicken broth 2Tbsps

extra-virgin olive oil 237milliliters

polenta 1teaspoon

salt 118milliliters

amontillado Sherry 9Tbsps

unsalted butter, divided 946milliliters

(or more) water 59milliliters

whipping cream

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.