Bayscallopswithpolentawildmushroomssherryandparsleybr Recipes

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BAY SCALLOPS WITH POLENTA, WILD MUSHROOMS, SHERRY, AND PARSLEY BREAD CRUMBS



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

Categories     Shellfish     Appetizer     Sauté     Valentine's Day     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

1 cup fresh breadcrumbs from French bread with crust
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh parsley
9 tablespoons unsalted butter, divided
12 ounces 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
1 cup chopped green onions
1/2 cup amontillado Sherry
1/4 cup low-salt chicken broth
1/4 cup whipping cream
4 cups (or more) water
1 teaspoon salt
1 cup polenta
1 pound bay scallops

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 PROVENCAL



Bay Scallops Provencal image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
1/3 cup finely chopped onion
1/4 cup finely chopped fresh fennel
5 cloves garlic, finely chopped
4 plum tomatoes, peeled and very finely chopped
1/2 cup dry white wine, approximately
Salt and freshly ground black pepper
Pinch hot red pepper flakes
1 teaspoon minced fresh thyme, or 1/2 teaspoon dried
1 pound bay scallops
1 tablespoon minced fresh parsley

Steps:

  • Heat the oil in a heavy skillet over medium heat. Add the onion and fennel and saute until it has softened and is just beginning to color. Stir in the garlic, saute until it barely turns gold, then add the tomatoes and wine.
  • Season with salt and pepper, hot pepper flakes and thyme. Lower the heat to a slow simmer and cook 15 to 20 minutes, until the tomatoes have lost their raw taste and the sauce is smooth. If the sauce thickens too much, add a little additional wine.
  • Increase the heat to medium, add the scallops and cook, stirring occasionally, until they are just barely cooked through, three to five minutes. The surface of the scallops will show some cracking. If the sauce has reduced too much, add a little more wine.
  • Check seasonings, transfer to a serving dish or four plates and serve sprinkled with parsley.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 1 gram, Sodium 538 milligrams, Sugar 3 grams, TransFat 0 grams

SIMPLEST BAY SCALLOPS



Simplest Bay Scallops image

This recipe, adapted from "Fish: The Complete Guide to Buying and Cooking" by Mark Bittman, came to The Times in 1997, part of a greater piece on bay scallops. In season from November to March, he wrote, they're "best prepared as simply as possible," and made as they are here: with just a quick sear, a sprinkling of salt and some lemon wedges to let their flavor shine through.

Provided by Mark Bittman

Categories     dinner, main course

Time 10m

Yield 4 appetizer or 2 small main-course servings

Number Of Ingredients 3

20 bay scallops
Coarse salt
Lemon wedges

Steps:

  • Preheat a large nonstick skillet over medium heat for 2 minutes. Add the scallops; do not crowd. Cook without stirring until they brown lightly on one side, about 2 minutes. Turn, and brown the other side.
  • Remove from the heat, and sprinkle lightly with salt. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 1 gram, Fiber 0 grams, Protein 15 grams, SaturatedFat 0 grams, Sodium 490 milligrams, Sugar 0 grams, TransFat 0 grams

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



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

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

1 cup fresh breadcrumb, from french bread with crust
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh parsley
9 tablespoons unsalted butter, divided
12 ounces fresh chanterelle mushrooms (such as oyster, stemmed shiitake, or crimini, quartered if large) or 12 ounces other fresh wild mushrooms (such as oyster, stemmed shiitake, or crimini, quartered if large)
2 1/2 teaspoons 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 teaspoon salt
1 cup polenta
1 lb bay scallop

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

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