Dining With Dan Second Course; Bay Scallops with Polenta, Wild Mushrooms, Sherry, and Parlsey Bread Crumbs

After our brief repose we enthusiastically began the second course that made us miss the comforting food of winter and of Italy. For this course we were not to sure how the scallops would mix with the hearty peasant food of polenta and wild mushrooms, not to mention how they would mesh with the half cup of Sherry! We trudged forward with faith in the recipe Dan found in Bon Appetit. After a quick 40 minutes our meal was ready. Both of us really enjoyed the polenta with the wild mushroom mixture. It was a wonderful combination and the sherry really made the dish special. Unfortunately our instincts were correct about the scallops, they just didn't do anything for the dish. In fact, they took away from the mushrooms and were completely over run by the sherry. Needless to say we pushed the scallops aside and ate the rest of the dish.
I am giving you the whole recipe but I would really suggest leaving the scallops out.

Makes 6 servings
1 cup fresh breadcrumbs from French bread with crust
2 TB extra virgin olive oil
2 TB chopped fresh parsley

9TB unsalted butter, divided
12 oz fresh chanterelle mushrooms or other fresh wild mushrooms(such as oyster, stemmed shiitake, or crimini)
2 1/2 teaspoons chopped fresh thyme
1 cup chopped green onions
1/2 cup Amontillado Sherry
1/4 cup low salt chicken broth
1/4 cup whipping cream

4 cups (or more) water
1 teaspoon salt
1 cup polenta

1 pound bay scallops

1. Preheat oven to 350F. Toss breadcrumbs with olive oil and parsley in medium bowl to blend. Spread onto rimmed baking sheet. Bake until golden and crunchy, stirring occasionally, about 15 minutes. (Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature)
2. Melt 4 TB butter in heavy large skillet over medium high heat. Add mushrooms and thyme. Saute until mushrooms are tender, stirring occasionally, about 7 minutes. Add green onions: saute 1 minute. Add Sherry; boil until slightly reduced, about 2 minutes. Add broth. Boil until reduced by half, about 3 minutes. Add Cream; simmer until thickened, about 3 minutes. (Can be made 3 hours ahead. Cover and refrigerate)
3.Bring 4 cups water and 1 teaspoon salt to boil in heavy medium saucepan.
4. Gradually whisk in polenta. Reduce heat to medium low. Cook polenta until tender, adding more water as needed if too thick, and whisking frequently, about 20 minutes. Stir in 3 TB butter. Season with salt and pepper. Cover to keep warm.
5. Reheat mushroom mixture.
6. Melt 2 TB butter in another large skillet over high heat. Add scallops and saute until just translucent in center, about 1 minute. Stir scallops and juices into mushrooms. Season with salt and pepper.
7. Divide polenta among 6 plates. Scoop scallop mixture over polenta, sprinkle bread crumbs and serve.

Buon Appetito!