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 tablespoons extra-virgin olive oil

• 2 tablespoons chopped fresh parsley

• 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 teaspoon salt

• 240ml polenta

• 450g bay scallops

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.