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