6 months ago

Scallops with Polenta & Mushrooms

This wonderful seafood dinner for two comes together in just 30 minutes!

2 servings
Preparation time: 30 minutes


4 tablespoons unsalted butter
½ teaspoon Lunds & Byerlys Sel Gris (Grey Sea Salt)
½ teaspoon Lunds & Byerlys White Truffle Extra Virgin Olive Oil
Freshly ground pepper to taste
6 large sea scallops
4 teaspoons olive oil, divided
3 cups assorted fresh mushrooms
2 cups water
2 teaspoons kosher salt, divided
½ teaspoon black pepper, divided
⅔ cups polenta
1 cup shredded Asiago cheese, divided
2 teaspoons chopped fresh parsley, divided
2 teaspoons chopped fresh thyme, divided


  1. Melt butter in saucepan over low heat. Add sea salt, truffle oil and pepper. Keep warm over very low heat.
  2. In small skillet, heat 1 teaspoon olive oil over medium-high heat. Pat scallops dry with paper towels; add remaining olive oil to skillet. When oil is hot, add scallops and sear 2 minutes; turn and sear additional 2 minutes.
  3. Add an additional teaspoon of olive oil to the pan. Once hot, add mushrooms and cook for 8-10 minutes.
  4. In medium saucepan over medium-high heat, bring water, 2 teaspoons salt and ½ teaspoon pepper to a rapid boil. Slowly whisk polenta into water until incorporated. Reduce heat to low; continue stirring until thickened (about 3-4 minutes). Fold in 1 cup Asiago cheese and 2 teaspoons each parsley and thyme.
  5. Serve scallops and mushrooms on top of polenta. Drizzle with butter sauce.