Buttery scallops served with creamy polenta, an earthy mushroom ragout and homemade yam crisps make a delicious dinner that's sure to impress.

Preparation

For the polenta, bring the milk, water, salt and 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, the creamier it will be when finished. When the polenta just starts to stick to the bottom of the pot, reduce heat to very low and cover. Stir every 5–10 minutes, scraping the bottom to prevent sticking. Cook 35–45 minutes, or until polenta is tender. Whisk in the Parmesan cheese and butter and reserve 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 and 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, 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 yam strips from oil and drain on a paper towel, then season with salt and pepper.

In a separate sauté pan, sear the scallops in oil for 30–45 seconds per side, until golden brown. Season to taste with salt and pepper. Do not overcook.

To serve, place mushrooms and sauce around the outside of a plate, spoon polenta into the center and top with scallops and crispy fried yams.