Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Scallops
Creamy Polenta
Sweet Corn
Black Lime Garnish
Method
Prep and Cook Scallops
- 1
Prepare the Scallops
Pat the Hokkaido scallops dry with paper towels. Season both sides with salt and black pepper.
- 2
Make Creamy Polenta
- 3
Cook the Polenta
In a saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, stirring constantly to prevent lumps. Reduce heat to low and cook for about 20-25 minutes, stirring occasionally.
- 4
Add Cream and Cheese
Once the polenta is thick and creamy, stir in the heavy cream, butter, Parmesan cheese, salt, and black pepper. Mix until smooth and creamy. Keep warm.
Prepare Sweet Corn
- 5
Cook the Corn
In a separate skillet, melt the butter over medium heat. Add the sweet corn kernels, salt, and black pepper. Sauté for about 5-7 minutes until the corn is tender and lightly caramelized.
Plate the Dish
- 6
Assemble the Plate
On each plate, spoon a generous portion of creamy polenta. Top with sautéed sweet corn and arrange the seared scallops on top. Finally, garnish with crumbled dried black lime for an extra zing.
