RECIPE OF THE MONTH: GOLDEN SCALLOPS AND SAUTÉED PORCINI MUSHROOMS WITH POLENTA CREAM

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Today we present a special recipe in combination with our rosé sparkling wine Rose Mari Drusian that will enhance all the flavors: the „Golden scallops and sautéed porcini mushrooms with polenta cream“ of the 7 Sapori Restaurant in Vaiano Cremasco (CR).

Let’s discover together the ingredients and steps to make this autumn dish:

Serves 2:

6 large American scallops

50gr of yellow Storo flour (flour for polenta)

100gr porcini mushrooms

100ml water

Salt

Olive oil

Bay leaf

½ clove of garlic

Procedure

For porcini mushrooms:

Clean and cut the porcini mushrooms into slices, then sauté over high heat with the bay leaf and garlic clove. Once golden, add a little broth to finish cooking and season with salt. When cooked, remove the garlic and bay leaf.

For the polenta cream:

Boil water and add flour. Season with salt and cook for 60 minutes until creamy. If necessary, add more water. After that, blend with a blade mixer.

For scallops:

The scallops should simply be browned over high heat in a non-stick pan with a layer of olive oil, season with a pinch of salt. After browning, finish cooking over medium heat for 1 minute.

The garnish of the dish, provides a coral decoration that is obtained by putting in the mixer 80ml of water, 14gr of flour 00, 50ml of sunflower oil, and food coloring to taste. Everything, once mixed, is spread in a hot non-stick pan with a basket.

Serving

The plating involves the application of the drop-shaped polenta cream, where the golden scallops will be laid with sautéed porcini mushrooms. The coral gasket is laid as desired and can be supplemented with other shapes and colors.

We thank the chef for the hospitality and for the secrets received about this recipe.