Bay Scallops With Polenta Wild Mushrooms Sherry And Parsley Br Recipes

BAY SCALLOPS WITH POLENTA, WILD MUSHROOMS, SHERRY AND PARSLEY BR

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 BREAD CRUMBS

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.

TAYLOR BAY SCALLOPS WITH CHANTERELLES, SHERRY, AND PARSLEY BREADCRUMBS

Steps:

• Preheat the oven to 375°F.
• Toss the breadcrumbs with the olive oil and 1 tablespoon chopped parsley. Spread on a baking sheet, and toast 8 to 10 minutes, stirring often, until they're golden brown and crispy.
• Heat two large sauté pans or Dutch ovens over high heat for 2 minutes. Add 3 tablespoons butter to each pan, and when it foams, add half the chanterelles, half the thyme, 1 teaspoon salt, and a pinch of pepper to each pan. Sauté the mushrooms, stirring occasionally with a wooden spoon, 6 to 8 minutes, until they're tender and start to crisp slightly.
• Turn the heat down to medium and add 1 tablespoon butter to each pan. Divide the spring onions between the pans, season them lightly with salt and pepper, and cook 2 to 3 minutes, stirring often, until translucent.
• Divide the scallops between the two pans, and toss to coat them with the mushrooms and onions. After 2 minutes, add half the sherry to each pan, and let reduce 20 seconds. Add half the stock to each pan, turn the heat back up to high, cover, and let the scallops steam open, about 5 minutes. When they have opened, add the cream, stir to incorporate, and turn off the heat. Taste the broth for seasoning and discard any unopened scallops. Toss in the remaining 2 tablespoons sliced parsley, and transfer to a large warm shallow bowl. Scatter the breadcrumbs over the top.
• You can toast the breadcrumbs, slice your onions and herbs, and clean the chanterelles and scallops ahead of time, but most of the work for this dish is done at the last minute. It goes very quickly and isn't too complicated. To cook this many scallops, use two pans, preferably cooking both batches at the same time. (The scallops taste best right after they open.)

SAUTEED MUSHROOMS AND SCALLOPS

Steps:

• Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
• Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.

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.