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By Riki Senn
Cornmeal-Crusted Scallops with Truffled Mushroom Ragoût and Creamy Polenta
Add shallots, thyme, and garlic; cook, stirring frequently, until shallots have softened. Add mushrooms and salt; sauté until mushrooms have released all of their liquid and have begun to brown, about 8 to 10 minutes.
Add white wine and stir to scrape up any browned bits from bottom of pan. Cook until wine has evaporated completely. Sprinkle flour over mushrooms, and cook for 1 to 2 minutes; add stock, stirring to incorporate completely. Cook until stock is slightly thickened, approximately 2 to 3 minutes. Add minced parsley and truffle oil, then season to taste with salt and pepper. Remove from heat and keep warm.
Cook over medium heat, stirring frequently, until mixture has thickened to the consistency of very thick cake batter, about 10 minutes. Stir in Parmesan, then season to taste with salt and pepper. Cover and keep warm.
Divide soft polenta between four heated soup plates. Spoon some of ragoût over each portion of polenta. Divide scallops evenly among the plates, placing them on top of the mushroom ragoût. Garnish each plate with watercress or parsley, and serve immediately.
*To reconstitute dried mushrooms, cover them with boiling water or stock and let sit until 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
Calories: 500 Protein: 35g Carbohydrates: 53g Fat: 15g Saturated Fat: 3g Cholesterol: 74mg Sodium: 1000mg Fiber: 6g
Yield: 8 servings