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Scallops on Polenta and Galletti Mushrooms

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(Recipe ID: 548)

Serves 4

Preparation time: 30 minutes; Cook time: 45 minutes

Source: Vito De Carolis

Beautiful and sophisticated presentation , as well as amazing taste.

Ingredients

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 2 cups Whole milk
  • 1/8 teaspoon White truffle salt *

    Tartuflanghe-suggested

  • 3/4 cup Polenta-stone ground Italian coarse corn meal
  • 1/4 Cup Sun-dried tomatoes, chopped
  • 2 Whole green onions; white and green parts chopped
  • 1 Clove of garlic; roasted and finely chopped
  • 1/2 tablespoon Mild Extra Virgin Olive Oil *

    Montecroce Delicato-suggested

  • 1 teaspoon Coarse sea salt, divided *
  • 4 Large sea scallops
  • 1/2 cup Chicken broth
  • 1 cup Galletti mushrooms *
  • 1/4 cup Dry marsala wine
  • 2 tablespoons Unsalted butter (very cold)
  • 2 tablespoons Fresh parsley, minced

Instructions

For “Polenta:

2 cups Whole milk
1/8 teaspoon White truffle salt Tartuflanghe-suggested
3/4 cup Polenta-stone ground Italian coarse corn meal
1/4 cup Sun-dried tomatoes, chopped
2 Whole green onions; white and green parts chopped
1 Clove of garlic; roasted and finely chopped
1/2 tablespoon Mild Extra Virgin Olive Oil Montecroce Delicato-suggested

  1. In a pot bring milk to a boil and add truffle salt.
  2. Slowly stir in cornmeal, and stir for 8 minutes adding a little more milk if needed to correct the consistency.
  3. Then add the tomatoes, green onions, and garlic and stir one minute more.
  4. Grease a 9x9-inch pan and pour Polenta into it.
  5. Spray a spatula with a non-stick vegetable spray and smooth the top.
  6. Cover the Polenta with plastic wrap and chill it overnight.
  7. Cut Polenta into nice-sized triangles large enough to hold the scallop as a base on the plate and still stick out a little beyond the scallop.
  8. Removethe triangles from the pan, and paint both sides with Extra Virgin Olive Oil.
  9. Heat a grill pan to hot and grill each side of the polenta so grill marks show, and the polenta has a grilled/charred smoky taste.
  10. Place the slices on the plate.


For Scallops:

1 teaspoon Coarse sea salt, divided
4 Large sea scallops

  1. Salt the scallops on the top and place them salt side down into a hot dry non-stick pan.
  2. Salt the up side.
  3. When the scallops are seared, then turn once and sear the other side.
  4. When done remove from the pan and place at Polenta slices top.

For Galletti Mushroom Sauce:

1/2 cup Chicken broth
1 cup Galletti mushrooms
1/4 cup Dry marsala wine
2 tablespoons Unsalted butter (very cold)

  1. In the same pan the scallops were seared in; pour in the chicken broth, Galletti mushrooms and Marsala wine.
  2. Cook to slightly reduce the liquid, and then stir in the cold butter as a binding agent that will thicken the sauce as well as enrich it.
  3. Spoon the sauce and mushrooms over the scallops and polenta.

For Garnish:

2 tablespoons Fresh parsley, minced
 

  1. Garnish with minced fresh parsley before serving.

 

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