Bay Scallops With Polenta, Wild Mushrooms, Sherry and Parsley Breadcrumbs

I remember the first time I tasted bay scallops – tiny, sweet morsels that seemed to melt on my tongue. It was a chilly evening in Nantucket, and a local fisherman had just brought in his daily catch. Prepared simply with butter and lemon, those scallops were a revelation. This recipe, with its earthy mushrooms, creamy polenta, and bright sherry sauce, elevates those memories to a new level of culinary sophistication. It’s a dish that feels both rustic and elegant, perfect for a special occasion or a comforting weeknight meal.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Servings: 6
• Dietary Type: Gluten-Free (if using gluten-free breadcrumbs)

Ingredients

• 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 (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 scallops
• Salt and pepper to taste

Equipment Needed

• Rimmed baking sheet
• Medium bowl
• Heavy large skillet
• Heavy medium saucepan
• Whisk
• Another large skillet
• Serving plates

Instructions

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, toss the breadcrumbs with the olive oil and chopped parsley until evenly coated.
3. Spread the seasoned breadcrumbs onto a rimmed baking sheet in a single layer.
4. Bake in the preheated oven until golden and crunchy, stirring occasionally, about 15 minutes. Keep a close eye to prevent burning.
5. Remove the breadcrumbs from the oven and let them cool completely. Once cooled, store in an airtight container at room temperature if making ahead. They can be prepared up to 1 day in advance.
6. In a heavy large skillet, melt 4 tablespoons of the unsalted butter over medium-high heat.
7. Add the prepared mushrooms and chopped fresh thyme to the skillet.
8. Sauté the mushrooms until they are tender, stirring occasionally, about 7 minutes. Don’t overcrowd the pan; cook in batches if necessary for even browning.
9. Add the chopped green onions to the skillet and sauté for 1 minute more, until softened.
10. Pour in the Amontillado Sherry wine and bring to a boil. Let it boil until slightly reduced, about 2 minutes. This step intensifies the flavor of the sauce.
11. Add the low sodium chicken broth to the skillet and boil until the liquid is reduced by half, approximately 3 minutes.
12. Stir in the whipping cream and simmer until the sauce thickens slightly, about 3 minutes. Season the mixture with salt and pepper to taste. This mushroom mixture can be prepared up to 3 hours in advance, covered, and refrigerated. Reheat before serving.
13. In a heavy medium saucepan, bring 4 cups of water and 1 teaspoon of salt to a boil.
14. Gradually whisk in the polenta to the boiling water, ensuring there are no lumps.
15. Reduce the heat to medium-low.
16. Cook the polenta until it is tender and creamy, adding more water as needed if it becomes too thick. Whisk frequently to prevent sticking, about 20 minutes. The polenta should be smooth and easily pull away from the sides of the pan.
17. Stir in 3 tablespoons of the unsalted butter into the cooked polenta. Season with salt and pepper to taste. Cover the saucepan to keep the polenta warm until ready to serve.
18. Reheat the prepared mushroom mixture gently over low heat.
19. In another large skillet, melt the remaining 2 tablespoons of butter over high heat.
20. Add the bay scallops to the hot skillet and sauté until they are just translucent in the center, about 1 minute. Be careful not to overcook the scallops; they should be tender and slightly firm.
21. Stir the cooked scallops and any accumulated juices into the reheated mushroom mixture.
22. Season the scallop and mushroom mixture with salt and pepper to taste.
23. To serve, divide the creamy polenta among six plates.
24. Spoon the flavorful scallop mixture generously over the polenta.
25. Sprinkle the crunchy breadcrumbs over the top.
26. Serve immediately and enjoy!

Expert Tips & Tricks

• For extra flavor, use homemade chicken broth instead of store-bought.
• Don’t rinse the mushrooms! Instead, gently wipe them clean with a damp cloth or brush.
• To prevent the polenta from sticking, use a non-stick saucepan or a well-seasoned cast iron pot.
• If you don’t have Amontillado sherry, a good quality dry sherry or even dry Marsala wine can be substituted.
• Make ahead: The breadcrumbs and mushroom mixture can be prepared in advance, saving time on the day of serving.
• For a richer flavor, try adding a splash of truffle oil to the mushroom mixture at the end.
• Ensure the scallops are very dry before searing for optimal browning. Pat them dry with paper towels.

Serving & Storage Suggestions

This dish is best served immediately while the polenta is hot and creamy and the scallops are tender. The bright parsley breadcrumbs add a pleasant textural contrast, so don’t skip them!

Leftovers should be stored in airtight containers in the refrigerator. The polenta may thicken upon cooling, so add a little water or broth when reheating to restore its creamy consistency. Reheat the scallop mixture gently to avoid overcooking the scallops. Leftovers will keep for up to 2 days.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	541.2 kcal	N/A
Calories from Fat	252 g	47%
Total Fat	28 g	43%
Saturated Fat	14.3 g	71%
Cholesterol	84.4 mg	28%
Sodium	672 mg	28%
Total Carbohydrate	36.7 g	12%
Dietary Fiber	3.4 g	13%
Sugars	3.4 g	13%
Protein	19.5 g	39%

Variations & Substitutions

• For a vegetarian version, substitute the chicken broth with vegetable broth.
• To make it dairy-free, use olive oil instead of butter and substitute the whipping cream with coconut cream or cashew cream.
• For a gluten-free option, use gluten-free bread to make the breadcrumbs.
• Experiment with different types of wild mushrooms, such as morels or porcini, for a unique flavor.
• Add a pinch of red pepper flakes to the mushroom mixture for a touch of heat.
• In the spring, try adding some sauteed asparagus tips to the dish.

FAQs (Frequently Asked Questions)

Q: Can I use regular scallops instead of bay scallops?
A: Yes, you can use sea scallops, but be sure to cut them into smaller, bite-sized pieces as they are much larger than bay scallops. Also, adjust the cooking time accordingly, as sea scallops will take slightly longer to cook.

Q: How do I prevent the polenta from becoming lumpy?
A: The key is to gradually whisk the polenta into the boiling water and whisk frequently while it cooks. This prevents the grains from clumping together.

Q: Can I make this dish ahead of time?
A: Yes, you can make the breadcrumbs and mushroom mixture ahead of time. Store them separately in airtight containers in the refrigerator. Reheat the mushroom mixture before adding the scallops. The polenta is best made fresh, but you can reheat it with a little water or broth to restore its creamy consistency.

Q: What kind of sherry is best for this recipe?
A: Amontillado sherry is traditionally used in this recipe for its nutty and slightly sweet flavor. However, a good quality dry sherry or even dry Marsala wine can be substituted if you don’t have Amontillado on hand.

Q: How do I know when the scallops are cooked properly?
A: Scallops are cooked when they are just opaque in the center and slightly firm to the touch. Be careful not to overcook them, as they will become rubbery. They should only take about 1 minute to sauté.

Final Thoughts

This Bay Scallops with Polenta recipe is a delightful culinary adventure that’s sure to impress. The combination of sweet scallops, earthy mushrooms, creamy polenta, and crunchy breadcrumbs creates a symphony of flavors and textures that will tantalize your taste buds. Don’t be afraid to experiment with different types of mushrooms and adjust the seasonings to your liking. I encourage you to try this recipe and share your feedback. Perhaps pair it with a crisp white wine, like a Sauvignon Blanc or Pinot Grigio, to complement the flavors. Happy cooking!