Polenta-Encrusted Scallops and Roasted Exotic Mushrooms

From: Chef Chris Nason, Sapphire Grill, Savannah. Yield: 24 servings.

Golden Tomato Water:

6 large gold tomatoes (about 3 lb.), chopped

3 cups chicken stock

3 heads garlic, split (skin-on)

¾ cup white wine

3 lemons, juiced (about ½ cup)

12 peppercorns

6 bay leaves

Polenta Crust:

1 cup yellow cornmeal

½ cup (2 oz.) grated Parmesan

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