Scallops with Polenta & Mushrooms
This wonderful seafood dinner for two comes together in just 30 minutes!
Recipe - UPTOWN MINNEAPOLIS
Scallops with Polenta & Mushrooms
Prep Time30 Minutes
Servings2
0Ingredients
4 tablespoons unsalted butter
1/2 teaspoon sea salt
1/2 teaspoon truffle-infused extra virgin olive oil
Freshly ground pepper, to taste
6 large sea scallops
4 teaspoons olive oil, divided
3 cups assorted fresh mushrooms
2 cups water
2 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
2/3 cup polenta
1 cup shredded Asiago cheese, divided
2 teaspoons chopped fresh parsley, divided
2 teaspoons chopped fresh thyme, divided
Directions
- Melt butter in saucepan over low heat. Add sea salt, truffle oil and pepper. Keep warm over very low heat.
- In small skillet, heat 1 teaspoon olive oil over medium-high heat. Pat scallops dry with paper towels; add remaining olive oil to skillet. When oil is hot, add scallops and sear 2 minutes; turn and sear additional 2 minutes.
- Add an additional teaspoon of olive oil to the pan. Once hot, add mushrooms and cook for 8-10 minutes.
- In medium saucepan over medium-high heat, bring water, 2 teaspoons salt and ½ teaspoon pepper to a rapid boil. Slowly whisk polenta into water until incorporated. Reduce heat to low; continue stirring until thickened (about 3-4 minutes). Fold in 1 cup Asiago cheese and 2 teaspoons each parsley and thyme.
- Serve scallops and mushrooms on top of polenta. Drizzle with butter sauce.
30 minutes
Prep Time
0 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Hope Creamery Unsalted Butter, 1 Pound
$11.29$11.29/lb
Alessi Sea Salt, 2.83 Ounce
$3.67$1.30/oz
Monini Black Truffle Extra Virgin Olive Oil, 8.5 Ounce
Huge Deal
$10.99 was $15.29$1.29/oz
L&B Cracked Black Pepper, 1.7 Ounce
$7.09$4.17/oz
Fresh Wild Caught Sea Scallops 20-30 CT, 1 Pound
$45.19/lb$45.19/lb
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $13.29$0.71/oz
Giorgio Sliced Baby Bella Mushrooms, 8 Ounce
$3.69$0.46/oz
L&B Spring Water, 20 Ounce
$1.09$0.05/oz
Morton Coarse Kosher Salt, 3 Pound
Huge Deal
$4.49 was $6.19$1.50/lb
L&B Cracked Black Pepper, 1.7 Ounce
$7.09$4.17/oz
Bob's Red Mill Yellow Corn Polenta, 24 Ounce
$5.69$0.24/oz
BelGioioso Shredded Asiago Cheese Cup, 5 Ounce
$4.59$0.92/oz
Italian Flat Leaf Parsley Bunch, 1 Each
$2.19
L&B Fresh Thyme, 0.75 Ounce
$3.69$4.92/oz
Directions
- Melt butter in saucepan over low heat. Add sea salt, truffle oil and pepper. Keep warm over very low heat.
- In small skillet, heat 1 teaspoon olive oil over medium-high heat. Pat scallops dry with paper towels; add remaining olive oil to skillet. When oil is hot, add scallops and sear 2 minutes; turn and sear additional 2 minutes.
- Add an additional teaspoon of olive oil to the pan. Once hot, add mushrooms and cook for 8-10 minutes.
- In medium saucepan over medium-high heat, bring water, 2 teaspoons salt and ½ teaspoon pepper to a rapid boil. Slowly whisk polenta into water until incorporated. Reduce heat to low; continue stirring until thickened (about 3-4 minutes). Fold in 1 cup Asiago cheese and 2 teaspoons each parsley and thyme.
- Serve scallops and mushrooms on top of polenta. Drizzle with butter sauce.