The Recipes

Bay Scallops with Polenta and Mushrooms

Did you enjoy your Valentine's Day?  Or did you end up in some overly-crowded restaurant that I tried to warn you about?  If you did, then make this decadent meal tonight and relax at home.

Whenever I make polenta, I tend to make extra.  It comes in handy if it is molded and chilled.  You can just cut off pieces of the extra and bake them or pan-fry them.  You'll see some more polenta ideas in the days to come.


Bay Scallops with Polenta and Mushrooms


-          ¼ c. polenta

-          2 T. butter

-          ¾ c. vegetable, seafood or chicken stock

-          ½ c. mushrooms, sliced

-          4 oz. bay scallops

-          1 garlic clove, minced

-          1 T. fresh thyme leaves, stripped from the stems and chopped

-          1 T. Old Bay seasoning

-          Pinch of crushed red pepper

-          ¼ lemon, zested and juiced

-          Salt

-          Pepper

-          Blended or canola oil

Bring the stock to a simmer.  Add a pinch of salt and whisk in the polenta.  Cook it according to instructions; most likely 20-30 minutes, stirring constantly.  You can add a little bit of water if it gets too thick.

When the polenta has about 10 minutes to go, heat ½ T. of butter and 1 T. of oil in a small skillet.  Add the mushrooms and let them start to brown.  Once they start to change color, add the garlic and thyme.  Season them with salt and pepper and cook another 2-3 minutes.

In another skillet, heat ½ T. of the remaining butter and 1 T. of oil.  Add the red pepper and Old Bay.  Add a small pinch of salt and pepper.  Once the butter starts to bubble, add the scallops and let them cook for just about 2 minutes.

Stir the final butter into the polenta and spoon it onto a plate.  Top with the mushrooms.  Zest the lemon into the pan with the scallops and spoon them over the mushrooms.  Finish the dish with the lemon juice.