{"id":2921,"date":"2022-10-28T11:37:50","date_gmt":"2022-10-28T09:37:50","guid":{"rendered":"https:\/\/drusian.it\/?p=2921"},"modified":"2022-10-28T11:39:03","modified_gmt":"2022-10-28T09:39:03","slug":"recipe-of-the-month-golden-scallops-and-sauteed-porcini-mushrooms-with-polenta-cream","status":"publish","type":"post","link":"https:\/\/drusian.it\/de\/recipe-of-the-month-golden-scallops-and-sauteed-porcini-mushrooms-with-polenta-cream\/","title":{"rendered":"RECIPE OF THE MONTH: GOLDEN SCALLOPS AND SAUT\u00c9ED PORCINI MUSHROOMS WITH POLENTA CREAM"},"content":{"rendered":"\r\n\r\n\r\n
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<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n\r\n\r\n

SORRY, THIS ENTRY IS ONLY AVAILABLE IN ENGLISH. Please write to drusian@drusian.it, if you would like to know more about this article.<\/p>\r\n

Today we present a special recipe in combination with our ros\u00e9 sparkling wine Rose Mari Drusian that will enhance all the flavors: the „Golden scallops and saut\u00e9ed porcini mushrooms with polenta cream“ of the 7 Sapori Restaurant<\/a> in Vaiano Cremasco (CR).<\/p>\r\n

Let’s discover together the ingredients and steps to make this autumn dish:<\/p>\r\n

Serves 2<\/u><\/strong>:<\/p>\r\n

6 large American scallops<\/p>\r\n

50gr of yellow Storo flour (flour for polenta)<\/p>\r\n

100gr porcini mushrooms<\/p>\r\n

100ml water<\/p>\r\n

Salt<\/p>\r\n

Olive oil<\/p>\r\n

Bay leaf<\/p>\r\n

\u00bd clove of garlic<\/p>\r\n

Procedure<\/em><\/strong><\/p>\r\n

For porcini mushrooms<\/u><\/strong>:<\/p>\r\n

Clean and cut the porcini mushrooms into slices, then saut\u00e9 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.<\/p>\r\n

For the polenta cream<\/u><\/strong>:<\/p>\r\n

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.<\/p>\r\n

For scallops<\/u><\/strong>:<\/p>\r\n

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.<\/p>\r\n

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.<\/p>\r\n

Serving<\/em><\/strong><\/p>\r\n

The plating involves the application of the drop-shaped polenta cream, where the golden scallops will be laid with saut\u00e9ed porcini mushrooms. The coral gasket is laid as desired and can be supplemented with other shapes and colors.<\/p>\r\n

We thank the chef for the hospitality and for the secrets received about this recipe.<\/p>\r\n

\n\r\n
\r\n

Ristorante 7 Sapori , Via Enrico Mattei n. 22 – 26010 Vaiano Cremasco (CR)<\/strong><\/em>–<\/strong> Italien<\/i><\/b><\/p>\r\n<\/div>\r\n\r\n\r\n

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SORRY, THIS ENTRY IS ONLY AVAILABLE IN ENGLISH. Please write to drusian@drusian.it, if you would like to know more about this article. 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