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Seared Diver Scallops with Mascarpone Polenta, Pancetta, And Wild Mushrooms
Seared Diver Scallops with Mascarpone Polenta, Pancetta, And Wild Mushrooms
DRY PACK scallops, as fresh as possible (per person if appetizer, 5 per person if entrée)
18 oz polenta (preferably fine blend)
2 liters water
1/4 lb unsalted butter, cut into small pieces
1/2 cup mascarpone cheese
1/4 cup grated parmesan cheese
1/2 cup diced pancetta
2 cups wild mushrooms, preferably fresh and in season
3 tbsp extra virgin olive oil
1 tsp chopped parsley
1 tsp garlic, chopped
1 tbsp shallots, chopped

For the Polenta: bring 2 liters water to a boil in a sauce pan on the stove. When boiling, whisk in the polenta, stirring continuously. Lower heat until polenta begins to simmer, continue to stir at all times. When polenta is smooth both in appearance and in taste (the polenta should not be grainy or crunchy) slowly add in butter in small increments, incorporating all before adding more. Once butter has been incorporated, add mascarpone cheese, continuing to stir. Slowly add parmesan cheese and continue stirring. Season to taste with salt & pepper. For the mushrooms: clean mushrooms quickly under cold running water. Pat dry on paper towel. In a sauté pan over low heat slowly render the pancetta. When the pancetta begins to crisp, turn the heat to medium-high and add the mushrooms, garlic, and shallots. Sauté until the mushrooms are tender, approximately 3 minutes. Season with salt & pepper. For the scallops: rinse scallops under cold running water. Remove side muscle if necessary. Dry on paper towel. Season with salt & pepper. Coat the bottom of a sauté pan with olive oil and place on burner over high heat. When oil is hot gently place scallops in pan, making sure pan is not overcrowded. Turn heat to medium-high. After scallops are brown and caramelized on one side (approximately 3 minutes) turn over and caramelize on the other side. Add pat of butter and baste scallops until golden brown. To serve: place polenta in center of bowl. Arrange scallops around polenta and spoon mushroom pancetta mix over top. Sprinkle with chopped parsley. Bon Appetito…….

Recipe from Chris Hall of The Sundial Restaurant, Bar and View in the Westin Hotel on Peachree. These recipes made at Macy's at Lenox Mall with Sarah Moulton on 9/17/05 Eat, drink & be merry….