Name: Bay Scallops with Polenta, Wild Mushrooms, Sherry, and Parsley Breadcrumbs
Yield: 6 Servings
Ingredients: 1 cup fresh breadcrumbs from French bread with crust; 2 tablespoons extra-virgin olive oil; 2 tablespoons chopped fresh parsley; 9 tablespoons unsalted butter, divided; 12 ounces fresh chanterelle mushrooms or other fresh wild mushrooms (such as oyster, stemmed shiitake, or crimini, quartered if large); 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

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