Best Bay Scallops With Polenta Wild Mushrooms Sherry And Parsley Bread Crumbs Recipes

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

Yield Makes 6 servings

Number Of Ingredients 14

1 cup fresh breadcrumbs 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 or 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 onions
1/2 cup amontillado Sherry
1/4 cup low-salt chicken broth
1/4 cup whipping cream
4 cups (or more) water
1 teaspoon salt
1 cup polenta
1 pound bay scallops

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.

Bay Scallops With Polenta, Wild Mushrooms, Sherry and Parsley Br image

Provided by CHRISSYG

Categories Grains

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 541.2, Fat 28, SaturatedFat 14.3, Cholesterol 84.4, Sodium 672, Carbohydrate 36.7, Fiber 3.4, Sugar 3.4, Protein 19.5

Sea Scallops with Mushrooms and Sherry image

Yield Makes 4 servings

Number Of Ingredients 11

20 large sea scallops (1 1/2 lb), tough ligament removed if attached
1/8 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons olive oil
1/2 stick (1/4 cup) unsalted butter
1 lb cremini mushrooms, quartered
1/3 cup finely chopped shallots
2 garlic cloves, finely chopped
2/3 cup medium-dry Sherry
1 tablespoon balsamic vinegar
1 tablespoon soy sauce

Steps:

Pat scallops dry and sprinkle with pepper and 1/4 teaspoon salt.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook scallops, turning over once, until browned well and just cooked through, 5 to 7 minutes total. Transfer to a platter and loosely cover.
Heat 2 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden, about 4 minutes. Add shallots and garlic and sauté, stirring, 2 minutes. Add Sherry, vinegar, soy sauce, and remaining 1/4 teaspoon salt and simmer, uncovered, stirring occasionally, 2 minutes. Cut remaining 2 tablespoons butter into small pieces.
Remove skillet from heat and stir in butter until incorporated. Spoon sauce over scallops.