Bay Scallops with Polenta, Wild Mushrooms, Sherry, and Parsley Bread Crumbs

Bay Scallops with Polenta, Wild Mushrooms, Sherry, and Parsley Bread Crumbs
Photo by Mark Thomas

Ingredients

  • 2 ½ teaspoons fresh thyme
  • 1 teaspoon salt
  • ¼ cup low-salt chicken broth
  • 2 tablespoons extra-virgin olive oil
  • 1 cup fresh breadcrumbs from French bread with crust
  • 4 cups water
  • 12 ounces fresh chanterelle mushrooms or other fresh wild mushrooms (such as oyster, shiitake, or crimini)
  • + 7 more ingredients
    • 9 tablespoons unsalted butter
    • 1 cup green onions
    • 2 tablespoons parsley
    • ¼ cup whipping cream
    • 1 pound bay scallops
    • ½ cup amontillado Sherry
    • 1 cup polenta

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 ...

View full recipe at Epicurious

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