BAY SCALLOPS WITH POLENTA, WILD MUSHROOMS, SHERRY, AND PARSLEY BREAD CRUMBS
Categories Shellfish Appetizer Sauté Valentine's Day Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- 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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sheerazahmed rimsha
[email protected]I'm not a fan of seafood, but I tried this dish and was pleasantly surprised.
You nice
[email protected]This dish was easy to make and turned out great!
Masooma786 Masooma
[email protected]The scallops were a bit overcooked, but the rest of the dish was delicious.
James Paris
[email protected]This dish was a bit too rich for my taste, but it was still very good.
Gianni Donovan
[email protected]I'm not a fan of seafood, but I tried this dish and was pleasantly surprised.
Baberk Qumbrani
[email protected]This dish was easy to make and turned out great!
Mekwa Johannes
[email protected]The scallops were a bit overcooked, but the rest of the dish was delicious.
Queen Chrysalis
[email protected]This dish was a bit too rich for my taste, but it was still very good.
Kwesiga David
[email protected]I'm not a fan of seafood, but I tried this dish and was pleasantly surprised. I would definitely make this again, but without the scallops.
Liliana Sevilla
[email protected]This dish was easy to make and turned out great! I would definitely make this again!
Seif Salum
[email protected]The scallops were a bit overcooked, but the rest of the dish was delicious. The polenta was creamy and flavorful and the wild mushrooms added a nice earthy flavor. The sherry and parsley bread crumbs gave it a nice crunch.
Cory Resilient
[email protected]This dish was a bit too rich for my taste, but it was still very good. The scallops were cooked perfectly and the polenta was creamy and flavorful. The wild mushrooms added a nice earthy flavor and the sherry and parsley bread crumbs gave it a nice c
Husain Alhashimi
[email protected]I'm not a fan of seafood, but I tried this dish and was pleasantly surprised. The scallops were cooked perfectly and the polenta was creamy and flavorful. The wild mushrooms added a nice earthy flavor and the sherry and parsley bread crumbs gave it a
giannis tsigas
[email protected]This dish was easy to make and turned out great! The scallops were cooked perfectly and the polenta was creamy and flavorful. The wild mushrooms added a nice earthy flavor and the sherry and parsley bread crumbs gave it a nice crunch. I would definit
Ahsan ali Mohsin
[email protected]The scallops were a bit overcooked, but the rest of the dish was delicious. The polenta was creamy and flavorful and the wild mushrooms added a nice earthy flavor. The sherry and parsley bread crumbs gave it a nice crunch.
Featbydeyour Deyour
[email protected]This dish was a bit too rich for my taste, but it was still very good. The scallops were cooked perfectly and the polenta was creamy and flavorful. The wild mushrooms added a nice earthy flavor and the sherry and parsley bread crumbs gave it a nice c
Joel Ofoe MacCarthy
[email protected]I'm not a huge fan of scallops, but I tried this dish and was pleasantly surprised. The scallops were cooked perfectly and the polenta was creamy and flavorful. The wild mushrooms added a nice earthy flavor and the sherry and parsley bread crumbs gav
josh conneely
[email protected]This dish was easy to make and turned out great! The scallops were cooked perfectly and the polenta was creamy and flavorful. The wild mushrooms added a nice earthy flavor and the sherry and parsley bread crumbs gave it a nice crunch. I will definite
Huzaifa Awan
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the combination of flavors and textures. The scallops were cooked perfectly and the polenta was creamy and flavorful. The wild mushrooms added a nice earthy flavor and the sher
muzah visuals
[email protected]This dish was absolutely delicious! The scallops were cooked perfectly and the polenta was creamy and flavorful. The wild mushrooms added a nice earthy flavor and the sherry and parsley bread crumbs gave it a nice crunch. I will definitely be making