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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

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This elegant bay scallop and polenta dish is a sophisticated high-protein meal that brings together the delicate sweetness of seafood with the earthy depth of wild mushrooms. The contrast between the creamy, butter-enriched polenta and the golden, parsley-flecked breadcrumbs creates a restaurant-quality texture that is perfect for a special weekend dinner or an impressive dinner party starter. Using chanterelles or oyster mushrooms adds a lovely woody aroma that pairs beautifully with the nutty notes of Amontillado Sherry.

While the components look intricate, the preparation is straightforward and follows a logical flow. The herbed breadcrumbs can be toasted in advance, leaving you free to focus on the quick-seared scallops and the simmering cream sauce. Served on warmed plates, this dish offers a balanced, comforting meal that is as nutritious as it is flavourful, providing a generous serving of protein alongside sophisticated, savoury notes.

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

110g fresh breadcrumbs from French bread with crust
2 כפות שמן זית כתית מעולה
2 tablespoons chopped fresh parsley
9 tablespoons unsalted butter, divided
350g 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
160g chopped spring onions
120ml amontillado Sherry
60ml low-salt chicken broth
60ml whipping cream
950ml (or more) water
1 כפית מלח
240ml polenta
450g bay scallops

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

Preheat oven to 177°C. 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 60ml butter in heavy large skillet over medium-high heat. Add mushrooms and thyme. Sauté until mushrooms are tender, stirring occasionally, about 7 minutes. Add spring 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 950ml 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 centre, 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.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.