BAY SCALLOPS & MUSHROOMS on CREAMY LEMON POLENTA
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).
Set aside and keep warm while making the polenta (this willl take just a few minutes)
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.
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!