Bay Scallops with Polenta, Wild Mushrooms and Sherry
1 c. fresh breadcrumbs from French bread with crust
2 Tbsp. extra-virgin olive oil
2 Tbsp. chopped fresh parsley
9 Tbsp. unsalted butter, divided
12 oz. fresh chanterelle mushrooms or other fresh wild mushrooms (such as oyster, stemmed shiitake, or crimini)
2½ tsp. chopped lemon fresh thyme
1 c. chopped green onions
½ c. medium dry Sherry
¼ c. low-salt chicken broth
¼ c. whipping cream
4 c. (or more) hot chicken broth
1 tsp. salt
1 c. polenta
1 lb. bay scallops
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 ahead and stored in a Ziploc bag).
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 ahead.
Bring 4 cups broth 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 broth 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.
Inspired by Lucques
Janice W. Thomas 10/3/13