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Cornmeal-Crusted Scallops with Truffled Mushroom Ragout

Cornmeal-Crusted Scallops with Truffied Mushroom Ragout and Creamy Polenta
Serves 4


Mushroom Ragout:
1 Tablespoon olive oil
3 Tablespoons minced shallots (2 medium shallots)
1 teaspoon fresh thyme leaves
1 Large Clove garlic, peeled and minced
6 ounces sliced white mushrooms (about 3 cups)
4 ounces sliced shiitake mushroom caps (about 2 cups)
3/4 ounce dried mushrooms (such as chanterelle, porcini, or morels), reconstituted*
1 teaspoon kosher or coarse sea salt
1/4 cup dry white wine, of drinkable quality
1 Tablespoon all-purpose flour
1 1/2 cups chicken stock
2 Tablespoons minced fresh parsley
1/2 teaspoon white truffie oil
salt and freshly ground black pepper, to taste

Creamy Polenta:
1 tablespoon olive oil
2 tablespoons minced shallots (llarge shallot)
4 cups chicken stock
1 cup water
1 cup yellow cornmeal
2 Tablespoons grated Parmesan cheese
salt and freshly ground black pepper, to taste

Scallops:
1 Tablespoon all-purpose flour
2 Tablespoons yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1 Pouns fresh large sea scallops (approximately 16 scallops)
1 Tablespoon olive oil
watercress or fresh parsley sprigs, for garnish (optional)

1. For the Ragout: Heat a large saute pan over medium-high heat; add the oil and heat through. Add the shallots, thyme, and garlic; cook, stirring frequently, until the shallots have softened. Add the mushrooms and salt; saute until the mushrooms have released all of their liquid and have begun to brown, about 8 to 10 minutes.

2. Add the white wine and stir to scrape up any browned bits from the bottom of the pan. Cook ootil the wine has evaporated completely. Sprinkle the flour over the mushrooms and cook for I to 2 minutes; add the stock, stirring to incorporate completely. Cook ootil the stock is slightly thickened, approximately 2 to 3 minutes.

3. Add the minced parsley and truffle oil, then season to taste with salt and pepper. Remove from the heat and keep warm.

4. For the Polenta: Heat a 4-quart saucepot over medium heat; add the olive oil and heat through. Add the minced shallots and cook gently ootil the shallots are soft, but not brown. Add the stock and the water and bring to a boil. Reduce to a simmer, then add the cornmeal in a thin steady stream, stirring continuously.

5. Cook over medium heat, stirring frequently, ootil the mixture has thickened to the consistency of very thick cake batter, about 10 minutes. Stir in the Parmesan, then season to taste with salt and pepper. Cover and keep warm.

6. For the Scallops: Combine the flour, cornmeal, salt, paprika. and pepper; dredge the scallops in the flour-cornmeal mixture.

7. Heat a large saute pan over medium-high heat; add the oil and heat through. Add the scallops and saute ootil crisp and golden brown, approximately I to 2 minutes. Turn the scallops and saute ootil the other side is crisp and brown and the scallops are just cooked through. (For very large sea scallops, transfer the pan to a 450F oven for an additional 2 to 3 minutes).

8. To Serve: Divide the soft polenta between four heated soup plates. Spoon some of the ragout over each portion of the polenta Divide the scallops evenly among the plates, placing them on top of the mushroom ragout. Garnish each plate with watercress or parsley and serve immediately.

* To reconstitute dried mushrooms, cover them with boiling water or stock and let sit ootil they are soft, approximately 15 to 20 minutes. Lift the rehydrated mushrooms out of the liquid and use the mushrooms as desired. The liquid is full of great mushroom flavor and may be used to flavor soups or sauces, and dishes such as risotto, couscous, and rice pilaf. Before using, strain the liquid carefully through cheesecloth to remove any grit.


Nutritional Analysis Per Serving:
Cornmeal-Crusted Scallops with Truffled Mushroom Ragout
Calories: 500 Protein: 35g Carbohydrates: 53g Fat: 15g
Cholesterol: 74mg Sodium: 1000mg Fiber: 6g

Saturated Fat: 3g


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