Name: Bay Scallops with Polenta, Wild Mushrooms, Sherry, and Parsley Bread Crumbs
Yield: Makes 6 servings
Ingredients: 1 cup fresh breadcrumbs from French bread with crust; 2 tablespoons extra-virgin olive oil; 2 tablespoons chopped fresh parsley; 9 tablespoons unsalted butter, divided; 12 ounces fresh chanterelle mushrooms or other fresh wild mushrooms (such as oyster, stemmed shiitake, or crimini, quartered if large); 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; 4 cups (or more) water; 1 teaspoon salt; 1 cup polenta; 1 pound bay scallops

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Bay Scallops with Polenta, Wild Mushrooms, Sherry, and Parsley Bread CrumbsMark Thomas

Chef Suzanne Goin prepares this dish with Taylor Bay Scallops in the shell, but it's also delicious with regular bay scallops, which are more widely available. Be sure to use a good amontillado, the medium-dry Sherry that is lightly aged to give it a mellow, nutty flavor. What to drink: Condrieu, an aromatic Rhône white made with Viognier grapes.

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