There really isn’t any recipe for this one

but I had a hunger for scallops…

Here’s what I used (quantites are variable)

For the Crumb Topping

1 cup Panko

2-3 tbsp chopped parsley

2 tbsp olive oil

I like keeping this on hand in an air tight container.

Since we don’t have an oven onboard

it’s great to sprinkle on a stove top casserole

so I can pretend it all just came out of the oven all crispy.

Toss all together, spread on a grill sheet and grill until crispy and browned

or at 350 ° in a conventional oven for 10-15 minutes.

For the Scallops

1/4 cup minced shallots

2 cups Cremini mushrooms, quartered

2-4 tbsp butter

several splashes of port (approximately 1/4 cup)

1/4 cup heavy cream

thyme, sea salt & pepper

2 cups bay scallops (the little ones)

Sauté shallots in sauce pan until slightly caramelized.

Add mushrooms and sauté 5 minutes or so.

Deglaze with port and continue to simmer until juices are slightly reduced.

Add cream and simmer until sauce begins to thicken.

Add scallops and gently simmer until scallops are opaque (don’t over do it).

Season.

Set aside and keep warm while making the polenta (this willl take just a few minutes)

Kat Note:

This part can be done in advance and reheated when time to cook the polenta.

It’s also great over rice or pasta.

For the Polenta

2 cups milk

1 cup water

1/2 cup polenta

1 tbsp grated lemon peel

sea salt & pepper

3 oz Boursin pepper cheese (about 1/2-1/3 of the container)

Bring milk and water to boililng point.

Quickly whisk in polenta and continue whisking until thickened.

Add salt, pepper and lemon peel.

Stir in chunks of cheese until all incorporated.

For presentation

Spoon a helping of polenta on plate or in a bowl.

Top with scallops and some juices.

Sprinkle crumbs on top.

…another plate of yum!

…all gone…