Jun 08 2026
Restaurants›Bacaro›Hokkaido Dcallop Recipe

Hokkaido Dcallop Recipe

Inspired by Bacaro
Time45m
Serves4

white polenta, guanciale, peas

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Ingredients

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Polenta

Guanciale

Peas

Scallops

Method

Prepare Polenta

  1. 1

    Cook Polenta

    In a saucepan, bring 4 cups of water to a boil. Add 1 tsp of salt and slowly whisk in 1 cup of polenta. Reduce heat to low and cook, stirring frequently, for about 20-25 minutes until thickened. Stir in butter and Parmesan cheese until well combined.

Cook Guanciale

  1. 2

    Fry Guanciale

    In a skillet over medium heat, add 4 oz of diced guanciale. Cook until crispy, about 5-7 minutes. Remove from pan and set aside, leaving the rendered fat in the pan.

Prepare Peas

  1. 3

    Cook Peas

    In the same skillet, add 1 cup of peas to the rendered fat and sauté for about 3-5 minutes until tender. Remove from heat and set aside.

Sear Scallops

  1. 4

    Sear Hokkaido Scallops

    Season 12 Hokkaido scallops with salt and black pepper. In the same skillet, add 2 tbsp of olive oil and heat over high. Sear scallops for about 2-3 minutes on each side until golden brown and cooked through.

Assemble Dish

  1. 5

    Plate the Dish

    On each plate, spread a generous layer of polenta. Top with crispy guanciale, sautéed peas, and seared scallops. Serve immediately.

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