Scallops with Mushrooms and Spinach over Creamy Polenta

This recipe brings together a lot of flavor for such simple ingredients. I used scallops, but this dish would be great with shrimp or a white-fish fillet. If you want to go full vegetarian, just double the veggies.

When you buy the scallops, there is often a small white and firm muscle attached. That should be removed for best results. I made a gremolata for this recipe and it adds an extra pop of flavor in the final dish. Enjoy!

Serves 2-4 
Ingredients:
4 cups water or stock
1 cup coarse corn meal (polenta)
4 tbsp butter, cubed
1/2 cup grated parmesan cheese
Salt

8 oz mushrooms (mix of shiitakes, cremini), sliced thin
1 shallot, minced 
4 cups fresh baby spinach
Olive oil
Salt 
Pepper

1/2 pound scallops
Olive oil
Salt 
Pepper

Gremolata:
Zest of 1 lemon
1 garlic clove, minced
1/2 cup parsley, chopped
Stir together and set aside

Start the polenta:
In a large pot, boil 4 cups water.
Slowly add in the polenta and whisk to prevent clumps. 
Reduce the heat to a simmer and whisk occasionally to keep it from sticking to the pan.
Cook for about 20-30 min until the water is absorbed and polenta thickens.
When finished, add 4 tbsp butter, cheese and 2 tsp salt.

While the polenta is cooking, prepare the vegetables:
Heat a large skillet over medium-low heat.
Add the mushrooms to the pan in batches. 
As each batch browns, push them to the sides, and add the next batch.
When all the mushrooms are cooked and are move aside, add 2 tsp oil. 
Add the shallot and cook 2 min. 
Add the spinach and cook until wilted. 
Stir it all together and add 2 tsp salt and 2 tsp black pepper. 
Remove from pan and set aside. 
Wipe out the pan. 
Add 2 tsp oil to the pan over medium heat.
Season the scallops with salt and pepper. 
Sear the scallops for 3 min, turn them over and cook another 2 min. 
Remove from pan and set aside.

Serve the polenta in a wide bowl or plate.
Arrange the vegetables on the polenta with the scallops. 
Garnish with scallops.

Pair with…
This recipe is earthy, rich, sweet and piquant. The volume of flavors suggests a wine that will complement in subtle ways rather than stand out. Sauvignon Blanc is often my choice for a wine that goes with everything and can always bring something that improves the flavors of many dishes.

This week’s featured Beau Marin is a Sauvignon Blanc from the Loire Valley. The bright citrus notes in the wine pair with the gremolata, while the wine’s salinity enhances the scallops and the dry mineral finish allows the mushroom flavors and polenta to shine.