Maine Scallops with Creamy Polenta and Mushrooms

Name: Maine Scallops with Creamy Polenta and Mushrooms
Ingredients: One pound Downeast Dayboat scallops; 1-2 tablespoons olive oil, butter or coconut oil for searing; 2 tablespoons butter, coconut oil or olive oil; 12-16 ounces sliced mushrooms of any sort*; One half of a small onion, finely chopped; 1 clove garlic; a splash of white wine; 12 ounces (give or take) chicken or vegetable stock; freshly grated nutmeg; salt; pepper; 1 to 2 teaspoons cornstarch; lemon wedges, if desired for garnish; 1 tbs olive oil or butter for greasing the pan; 2 tablespoons olive oil; 1/2 teaspoon kosher or sea salt; 3/4 cup finely chopped onion; 2 cloves garlic, finely minced; 1 quart chicken stock, augmented with 2 teaspoons chicken-flavored Better than Bouillon*; 1 cup coarse ground cornmeal; a few grinds of black pepper; a pinch of freshly grated nutmeg (optional); 2-3 ounces cheddar cheese (may substitute Parmesan)

downeastdayboat.com

This combination of creamy (and incredibly easy) polenta with rich, salty scallops is absolutely magical. When I made this the first time, I topped with a tangy mushroom sauce, but I encourage you to...

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Ingredients

One pound Downeast Dayboat scallops
1-2 tablespoons olive oil, butter or coconut oil for searing
2 tablespoons butter, coconut oil or olive oil
12-16 ounces sliced mushrooms of any sort*
One half of a small onion, finely chopped
1 clove garlic
a splash of white wine
12 ounces (give or take) chicken or vegetable stock
freshly grated nutmeg
salt
pepper
1 to 2 teaspoons cornstarch
lemon wedges, if desired for garnish
1 tbs olive oil or butter for greasing the pan
2 tablespoons olive oil
1/2 teaspoon kosher or sea salt
3/4 cup finely chopped onion
2 cloves garlic, finely minced
1 quart chicken stock, augmented with 2 teaspoons chicken-flavored Better than Bouillon*
1 cup coarse ground cornmeal
a few grinds of black pepper
a pinch of freshly grated nutmeg (optional)
2-3 ounces cheddar cheese (may substitute Parmesan)