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

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

• 110g fresh breadcrumbs from French bread with crust

• 2 cucchiai di olio extravergine d'oliva

• 2 cucchiai di prezzemolo fresco tritato

• 9 tablespoons unsalted butter, divided

• 350g fresh chanterelle mushrooms or other fresh wild mushrooms (such as oyster, stemmed shiitake, or crimini, quartered if large)

• 2 1/2 teaspoons chopped fresh thyme

• 160g chopped spring onions

• 120ml amontillado Sherry

• 60ml low-salt chicken broth

• 60ml whipping cream

• 950ml (or more) water

• 1 cucchiaino di sale

• 240ml polenta

• 450g di capesante

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

Preheat oven to 177°C. 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 60ml butter in heavy large skillet over medium-high heat. Add mushrooms and thyme. Sauté until mushrooms are tender, stirring occasionally, about 7 minutes. Add spring 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 950ml 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 centre, 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.

Avvertenza

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