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

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

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

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Ingredients:

Serving

1 cup fresh breadcrumb , 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 (such as oyster, stemmed shiitake, or crimini, quartered if large) or 12 oz other fresh wild mushrooms (such as oyster , stemmed shiitake , or crimini, quartered if
2 1/2 tsp 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 tsp salt
1 cup polenta
1 lb bay scallop

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	419.36 Kcal (1756 kJ)
Calories from fat	233.7 Kcal
		% Daily Value*
Total Fat	25.97g	40%
Cholesterol	82.33mg	27%
Sodium	1014.14mg	42%
Potassium	596.81mg	13%
Total Carbs	28.58g	10%
Sugars	1.96g	8%
Dietary Fiber	4.17g	17%
Protein	19.1g	38%
Vitamin C	3.8mg	6%
Vitamin A	1mg	33%
Iron	3.1mg	17%
Calcium	83.4mg	8%

Amount Per 100 g
Calories	98.72 Kcal (413 kJ)
Calories from fat	55.01 Kcal
		% Daily Value*
Total Fat	6.11g	40%
Cholesterol	19.38mg	27%
Sodium	238.72mg	42%
Potassium	140.49mg	13%
Total Carbs	6.73g	10%
Sugars	0.46g	8%
Dietary Fiber	0.98g	17%
Protein	4.5g	38%
Vitamin C	0.9mg	6%
Vitamin A	0.2mg	33%
Iron	0.7mg	17%
Calcium	19.6mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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