Success! A few weeks back I posted a list of great date night meals and yesterday I finally made an attempt at the first one that drew me in. And it was delicious. And incredibly simple! My only recommendation would be to follow the directions for the polenta from the package (if there are some). My first batch turned out a bit runny because the kind in my cupboard called for less water. But overall the dish was creamy, rich and the perfect date night meal. I’d spoon the mushroom sherry sauce over just about anything!
Scallops with Wild Mushrooms, Sherry & Polenta
adapted from bon appetit
9 tablespoons unsalted butter
16 ounces fresh mushrooms (such as oyster, chanterelle, stemmed shiitake, or crimini)
2 1/2 teaspoons chopped fresh thyme
1 cup chopped green onions
1/2 cup amontillado Sherry
1/4 cup low-salt chicken broth
1/4 cup whipping cream
Salt and freshly cracked pepper
1 cup polenta
1 pound scallops
Melt 4 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and thyme. Sauté until mushrooms are tender, stirring occasionally, about 7 minutes. Add green 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.
Bring 3 1/2 cups 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 center, about 1 minute. Stir scallops and juices into mushrooms. Season with salt and pepper.
Spoon scallop mixture over polenta and serve.