Directions
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.
In 4-Quart Saucepan bring 4 cups of chicken broth to soft boil over medium heat.
Lightly salt to taste.
Whisk in 1 cup of polenta.
Reduce heat to low and simmer, whisking often until polenta starts to thicken. Roughly 5 minutes.
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.
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.
Heat 10" Frypan over medium low heat.
Add 2 tbsp Butter.
Add mushrooms to the pan.
Salt and pepper to taste.
Stir often.
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.
Blot dry scallops with a paper towel.
Salt and pepper both sides.
Heat 10" Cast Iron Frypan over medium heat.
Add Olive Oil to the hot pan.
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.
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
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.
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
Directions
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.
In 4-Quart Saucepan bring 4 cups of chicken broth to soft boil over medium heat.
Lightly salt to taste.
Whisk in 1 cup of polenta.
Reduce heat to low and simmer, whisking often until polenta starts to thicken. Roughly 5 minutes.
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.
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.
Heat 10" Frypan over medium low heat.
Add 2 tbsp Butter.
Add mushrooms to the pan.
Salt and pepper to taste.
Stir often.
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.
Blot dry scallops with a paper towel.
Salt and pepper both sides.
Heat 10" Cast Iron Frypan over medium heat.
Add Olive Oil to the hot pan.
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.
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
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.
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.
