BAY SCALLOPS WITH POLENTA, WILD MUSHROOMS, SHERRY AND PARSLEY BR
Rich flavors and varied textures make this dish absolutely incredible. I found this last week from an old Bon Appetit magazine that I kept and made it again... (yes, it's a stolen recipe, not one I've created but I HAD to share this for everyone to try) Lucious is the best way I could describe this. It's from February 2004 Valentine's issue and would be a great romantic meal for your and two other couples or half everything and make it for just the two of you, and have leftovers! (I made this with cremini's and shitake. I did NOT have "amontillado Sherry" but used a good quality dry sherry)
Provided by CHRISSYG
Categories Grains
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
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
BAY SCALLOPS WITH POLENTA, WILD MUSHROOMS, SHERRY, AND PARSLEY BREAD CRUMBS
Categories Shellfish Appetizer Sauté Valentine's Day Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 14
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.
SEA SCALLOPS WITH MUSHROOMS AND SHERRY
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.
BAY SCALLOPS WITH GARLIC PARSLEY BUTTER SAUCE
They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first kitchen job.
Provided by Chef John
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 13m
Yield 4
Number Of Ingredients 11
Steps:
- Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
- Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
- Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
- Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
- Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
- Spoon scallops over buttered toast and serve immediately.
Nutrition Facts : Calories 528.1 calories, Carbohydrate 24.6 g, Cholesterol 148.5 mg, Fat 25 g, Fiber 1 g, Protein 45.7 g, SaturatedFat 11.9 g, Sodium 780.5 mg, Sugar 0.8 g
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