“Kingfish” Scallops and Polenta

Recommended Pairing:


AuthorDanny EckesCategory, DifficultyIntermediate

Yields2 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins

Directions

Prep
1

Clean 8 oz. of mushrooms and cut in half. Set aside.
Mince 2 cloves of garlic and set aside.
Finely chop half a bunch of chives and set aside.
Finely chop 1/4 bunch of fresh Italian Parsley and set aside.
Finely chop 1/4 of white onion and set aside.
Set scallops on a plate and allow them to reach room temperature.

Polenta
2

In 4-Quart Saucepan bring 4 cups of chicken broth to soft boil over medium heat.
Lightly salt to taste.

3

Whisk in 1 cup of polenta.

4

Reduce heat to low and simmer, whisking often until polenta starts to thicken. Roughly 5 minutes.

5

Cover and cook for 30 minutes, stirring every 5 to 6 minutes.
Taste often to check when the polenta is soft to your taste.
The Polenta is done when the texture is creamy and the individual grains are tender.

If desired or if polenta is overly thick, stir in 1/4 cup Heavy Whipping Cream.

6

Once the polenta is the right texture and thickness, turn off the heat. Mix in 3-4 tbsps of butter and 1/2 cup of finely grated parmesan cheese. Mix well.
Salt and Pepper to taste.

Mushrooms
7

Heat 10" Frypan over medium low heat.
Add 2 tbsp Butter.
Add mushrooms to the pan.
Salt and pepper to taste.
Stir often.

8

When mushrooms are half done add 1 tbsp finely chopped chives, and 1 tbsp finely chopped fresh Italian Parsley.
Splash with white wine and cook-off remainder.
Turn off heat.

Scallops
9

Blot dry scallops with a paper towel.
Salt and pepper both sides.

10

Heat 10" Cast Iron Frypan over medium heat.
Add Olive Oil to the hot pan.

11

Place Scallops in the hot pan, being sure to not overcrowd. Cook on each side 4-6 minutes.
Once done, remove scallops from the pan.

Sauce
12

After removing scallops from 10" Cast Iron Frypan reduce heat to medium low.
Add 2 tbsp butter and 1/4 white onion finely chopped.
Sauté onion until translucent, stirring often.
Add 2 tbsp minced garlic, 2 tbsp finely chopped chives, and 2 tbsp finely chopped fresh Italian Parsley.
Cook for 1-2 minutes

13

Add 1/2 cup white wine and reduce to half.
Add 1/2 cup heavy whipping cream and reduce to half.
Salt and Pepper to taste.
Remove From heat.

Serving
14

Scoop Polenta on a plate.
Top Polenta with 4 Scallops.
Spread Mushrooms around the plate.
Drizzle Sauce over Scallops and mushrooms.
Garnish with fresh Italian Parsley and Chives finely chopped.

Ingredients

 1 lb Large Sea Scallops
 4 cups Chicken Broth
 ½ lb Mushrooms
 1 cup Polenta (Course Ground Yellow Cornmeal)
 1 cup Heavy Whipping Cream
 ½ cup Parmesan Cheese Finely Grated
 ½ cup White Wine
 8 tbsp Butter
 2 Garlic Cloves Minced
 ¼ Small White Onion Finely Chopped
 Fresh Italian Parsley Finely Chopped
 Chives Finely Chopped
 Salt and Pepper
 Olive Oil
Cookware
Pairing

Directions

Prep
1

Clean 8 oz. of mushrooms and cut in half. Set aside.
Mince 2 cloves of garlic and set aside.
Finely chop half a bunch of chives and set aside.
Finely chop 1/4 bunch of fresh Italian Parsley and set aside.
Finely chop 1/4 of white onion and set aside.
Set scallops on a plate and allow them to reach room temperature.

Polenta
2

In 4-Quart Saucepan bring 4 cups of chicken broth to soft boil over medium heat.
Lightly salt to taste.

3

Whisk in 1 cup of polenta.

4

Reduce heat to low and simmer, whisking often until polenta starts to thicken. Roughly 5 minutes.

5

Cover and cook for 30 minutes, stirring every 5 to 6 minutes.
Taste often to check when the polenta is soft to your taste.
The Polenta is done when the texture is creamy and the individual grains are tender.

If desired or if polenta is overly thick, stir in 1/4 cup Heavy Whipping Cream.

6

Once the polenta is the right texture and thickness, turn off the heat. Mix in 3-4 tbsps of butter and 1/2 cup of finely grated parmesan cheese. Mix well.
Salt and Pepper to taste.

Mushrooms
7

Heat 10" Frypan over medium low heat.
Add 2 tbsp Butter.
Add mushrooms to the pan.
Salt and pepper to taste.
Stir often.

8

When mushrooms are half done add 1 tbsp finely chopped chives, and 1 tbsp finely chopped fresh Italian Parsley.
Splash with white wine and cook-off remainder.
Turn off heat.

Scallops
9

Blot dry scallops with a paper towel.
Salt and pepper both sides.

10

Heat 10" Cast Iron Frypan over medium heat.
Add Olive Oil to the hot pan.

11

Place Scallops in the hot pan, being sure to not overcrowd. Cook on each side 4-6 minutes.
Once done, remove scallops from the pan.

Sauce
12

After removing scallops from 10" Cast Iron Frypan reduce heat to medium low.
Add 2 tbsp butter and 1/4 white onion finely chopped.
Sauté onion until translucent, stirring often.
Add 2 tbsp minced garlic, 2 tbsp finely chopped chives, and 2 tbsp finely chopped fresh Italian Parsley.
Cook for 1-2 minutes

13

Add 1/2 cup white wine and reduce to half.
Add 1/2 cup heavy whipping cream and reduce to half.
Salt and Pepper to taste.
Remove From heat.

Serving
14

Scoop Polenta on a plate.
Top Polenta with 4 Scallops.
Spread Mushrooms around the plate.
Drizzle Sauce over Scallops and mushrooms.
Garnish with fresh Italian Parsley and Chives finely chopped.

“Kingfish” Scallops and Polenta
Danny Eckes
Danny Eckes

Welcome to my personal blog! Most of this site is dedicated to my personal interests and recipes. Let's face it, finding recipes online can be challenging! Between navigating past countless ads and lengthy superfluous instructions, it takes far too long to find the actual recipe. Pictures (taken with mobile) and descriptions are for personal reference.

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