Bay Scallops With Polenta, Wild Mushrooms, Sherry A

Name: Bay Scallops With Polenta, Wild Mushrooms, Sherry And Parsley Br
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh breadcrumb, 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 (such as oyster, stemmed shiitake, or crimini, quartered if large) or 12 ounces other fresh wild mushrooms (such as oyster, stemmed shiitake, or crimini, quart…; 2 1/2 teaspoons chopped fresh thyme; 1 cup chopped green onion; 1/2 cup amontillado sherry wine; 1/4 cup low sodium chicken broth; 1/4 cup whipping cream; 4 cups water (or more); 1 teaspoon salt; 1 cup polenta; 1 lb bay scallop

Servings: persons

1 cup fresh breadcrumb, 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 (such as oyster, stemmed shiitake, or crimini, quartered if large) or 12 ounces other fresh wild mushrooms (such as oyster, stemmed shiitake, or crimini, quartered if large)
2 1/2 teaspoons chopped fresh thyme
1 cup chopped green onion
1/2 cup amontillado sherry wine
1/4 cup low sodium chicken broth
1/4 cup whipping cream
4 cups water (or more)
1 teaspoon salt
1 cup polenta
1 lb bay scallop

1
Preheat oven to 350u00b0F Toss breadcrumbs with olive oil and parsley in medium bowl to blend.
2
Spread onto rimmed baking sheet.
3
Bake until golden and crunchy, stirring occasionally, about 15 minutes.
4
(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.
5
Add mushrooms and thyme.
6
Saute until mushrooms are tender, stirring occasionally, about 7 minutes.
7
Add green onions; saute 1 minute.
8
Add Sherry; boil until slightly reduced, about 2 minutes.
9
Add broth.
10
Boil until reduced by half, about 3 minutes.
11
Add cream; simmer until thickened, about 3 minutes.
12
(Can be made 3 hours ahead. Cover and refrigerate.) Bring 4 cups water and 1 teaspoon salt to boil in heavy medium saucepan.
13
Gradually whisk in polenta.
14
Reduce heat to medium-low.
15
Cook polenta until tender, adding more water as needed if too thick, and whisking frequently, about 20 minutes.
16
Stir in 3 tablespoons butter.
17
Season with salt and pepper.
18
Cover to keep warm.
19
Reheat mushroom mixture.
20
Melt 2 tablespoons butter in another large skillet over high heat.
21
Add scallops and saute until just translucent in center, about 1 minute.
22
Stir scallops and juices into mushrooms.
23
Season with salt and pepper.
24
Divide polenta among 6 plates.
25
Spoon scallop mixture over polenta, sprinkle breadcrumbs over, and serve.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup fresh breadcrumb, from french bread with crust, 2 tablespoons extra virgin olive oil, 2 tablespoons chopped fresh parsley, 9 tablespoons unsalted butter, divided, and more.

Yes, Bay Scallops With Polenta, Wild Mushrooms, Sherry And Parsley Br falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions