Polenta-Encrusted Scallops and Roasted Exotic Mushrooms

This one that I came upon from the "National Culinary Review" magazine that I have a subscription to since I'm a member of the ACF...or American Culinary Federation.

Courtesy of Chris Nason, Chef
Sapphire Grill
Savannah, Ga.

Coincidentally I was born not far from there.

Yield: 24 servings

6 large gold tomatoes (about 3 lbs.), chopped
3 cups chicken stock
3 heads garlic, split (skin on)
3/4 cup white wine
3 lemons, juiced (about 1/2 cup)
12 peppercorns
6 bay leaves
1 cup yellow cornmeal
1/2 cup of grated Parmesan
Fresh lemon thyme leaves (about 1/3 cup)
1 1/2 tsp of sea salt
1 tsp of black pepper
1/2 tsp of crushed red pepper flakes
3 cups of olive oil
12 cups (about 1 1/2 lbs.) shitake mushrooms, stemmed
12 cups (about 1 1/2 lbs.) oyster mushrooms, stemmed
Salt and Pepper, TT
72 (U10) dry scallops, side muscles removed
24 sprigs fresh lemon thyme

1.) I large pot, combine tomatoes, chicken stock, garlic, wine, lemon juice, peppercorns and bay leaves; bring to a simmer over low heat. Allow to reduce by 1/3, until tomatoes are completely soft and broken down. Strain through fine sieve or cheesecloth. Reserve; keep warm. 2.) Combine cornmeal, Parmesan, lemon thyme, salt, black and red pepper in bowl of food processor; pulse until combined. 3.) For each serving: In small skillet, heat 1 1/2 ts. oil. Toss 1 cup mixed mushrooms briefly to cost with oil, adding salt and pepper, to taste. Place in 400 degree oven for 3-5 minutes, or until the mushroom edges are crispy. Remove from oven; set aside. Rinse and pat dry 3 scallops; press each one into polenta mixture on both sides. In nonstick saute pan, heat 1 1/2 tsp. oil over medium-high heat. Add scallops; sear until golden brown on each side. Plate scallops in shallow bowl, distanced equally apart. In center of each bowl, pile crispy mushrooms. Ladle 2 ox. reserved tomato water into each bowl around scallops. Garnish with sprig of lemon thyme.

This is one that I feel fits my style and that I want to revisit when the time comes.

I hope you enjoy. XO

KP's Tomato Salsa

KP’s Tomato Salsa

1 28oz. Can of Whole Peeled Organic Tomatoes

1 1.5oz Sleeve of Smoked Almonds

2 Fresh Jalapenos, Sliced, Seeds and everything

3 Cloves of Fresh Garlic

¼ tsp of Habanera Powder

1 tsp of Chili Powder

1 tsp of Garlic Powder

½ tsp of Cayenne Powder

1 Tbsp of White Wine Vinegar

1 Tbsp of Cumin

1 Tbsp of Onion Powder

Saute Jalapenos and Garlic just to the point where they get a little bit of color and soften. Add to a blender with the Tomatoes and Almonds. Pulse the contents until a slight chunky consistency is achieved. Don’t over blend as you don’t want it to be too smooth and runny. Transfer to a bowl and add the seasonings. Stir. Store.