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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Esther Abolarinwa
[email protected]Delicious! The bay 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 the dish a nice crunch. I would definitely recommend this recipe.
Bobby Bonnelle
[email protected]This recipe was easy to follow and the results were amazing! The bay 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 the dish a nice
DON LISHU
[email protected]I made this dish last night and it was a hit! My family loved the combination of flavors and textures. The bay scallops were tender and juicy, the polenta was creamy and cheesy, and the wild mushrooms added a nice depth of flavor. The sherry and pars
Obviary
[email protected]This dish was absolutely delicious! The bay 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 the dish a nice crunch. I would definite