Scallops with Polenta Cakes & Piedmont Mushroom Sauce


Scallops, seared
Polenta cakes (see below)
Mushroom and Truffle Duxelle
Wild Mushroom sauce (see below)


2 cups milk
4 cups stock
1 1/2 cups cornmeal
1/2 cup grated Parmesan
1/4 cup butter
Salt & pepper to taste
1 tbsp Medium Liquid Gold Extra Virgin Olive Oil

Method: Combine milk and water in a heavy-bottomed pot. Bring to a boil. Reduce heat to medium-low and very slowly whisk in the cornmeal. Stir constantly to ensure polenta doesn’t become clumpy. When the cornmeal is incorporated, add the Parmesan, butter and parsley. Season the polenta with salt and pepper. Remove from heat. Grease a 9-inch by 13-inch pan with butter. Pour warm cornmeal into pan and spread with a spatula. Place in refrigerator overnight. Remove polenta from refrigerator and cut into circles. Place a non-stick pan over medium-high heat. Add olive oil and then sear cakes on both sides until browned. Serve warm.




Piedmont Inspired Mushroom Sauce

1/2 cup dried mushrooms
1 tsp plus 1 tablespoon Medium Liquid Gold Extra Virgin Olive Oil
1/2 lb mushrooms, chopped
2 garlic cloves, minced
3 large ripe plum tomatoes, peeled, seeded, and diced
2 tbsp plus ½ teaspoon salt
Cracked pepper
¼ cup freshly Parmigiano-Reggiano, grated
2 tbsp minced Italian parsley

Method: Soak dried mushrooms in warm water for 30 minutes. Place pot over medium heat, add the 1 teaspoon olive oil, add the fresh mushrooms and once they have let some liquid out and liquid has evaporated add the garlic. Cook until fragrant and then add the tomatoes, salt and pepper and the reserved water. Bring to a boil and, cover cook for 15 minutes. Finish with a dab of butter, Parmiggiano-Reggiano and minced parsley.

Mushroom and Truffle Duxelle

2 tbsp butter
1/4 cup diced onion
1 lb mixed mushrooms
1 tbsp parsley
Salt & pepper
1 tsp Liquid Gold Truffle Oil
1/4 cup Parmigiano-Reggiano, grated

Method: Place sauté pan over medium-low heat. Add butter, onion and cook until soft and translucent. Add the mushrooms. Cook until the mushrooms release liquid. Raise to medium-high to cook off liquid. Add parsley, salt and pepper, truffle oil and Parmesan. Place in a food processor and puree until smooth.

To serve: Place polenta disc on a plate, top with seared scallop, mushroom and truffle duxelle and then add the mushroom sauce. Drizzle with additional truffle oil.

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