These buttery scallops with creamy polenta and earthy mushroom ragout are a delicious dinner sure to impress.

Preparation

For the Polenta, bring the milk, water, 1 teaspoon of salt and 1/8 teaspoon white pepper to a rolling boil. While continually whisking, add the polenta and whisk vigorously on high heat until it begins to thicken. The longer you are able to cook the polenta on high the creamier it will be when finished. When the polenta just starts to stick to the bottom of the pot, reduce the heat to very low, and cover. Stir every 5 to 10 minutes, scraping the bottom to prevent sticking. Let the polenta cook for approximately 35 to 45 minutes or until it is no longer grainy and the corn meal is tender. When the polenta is tender, whisk in the parmesan cheese and butter and reserve on warm.

For the mushroom ragout, heat 4 tablespoons of olive oil in a sauté pan, add the portabella, shiitake and oyster mushrooms and cook over medium high heat until all liquid has been released and the pan is dry. Add stock, reduce by half. Whisk in the butter, chives and salt and pepper to taste.

For the yam crisps, peel skin from the yams and continue to peel through to creating yam strips. In a small pan, heat frying oil to 300ºF. Add the yam strips and fry until there are no longer any bubbles. Remove yams from oil and drain on a paper towel, season with salt and pepper.

In a separate saute pan, sear the scallops in oil for approximately 30 to 45 seconds per side until golden brown. Do not over cook. To serve, place mushrooms and sauce around the outside of the plate, spoon polenta into the center of the plate and top with scallops and crispy fried yams.