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Ingredients
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Scallops
Creamy Polenta
Sweet Potato
Red Pepper Coulis
Method
Scallops
- 1
Sear the Scallops
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Pat the scallops dry with paper towels and season with salt and black pepper. Once the oil is hot, add the scallops in a single layer and sear for 2-3 minutes on each side until a golden crust forms. Remove and keep warm.
Creamy Polenta
- 2
Cook the Polenta
In a saucepan, bring 4 cups of vegetable broth to a boil. Gradually whisk in 1 cup of polenta and reduce heat to low. Stir frequently until the polenta thickens, about 20-25 minutes. Stir in 0.5 cups of heavy cream, 0.5 cups of Parmesan cheese, 0.5 tsp of salt, and 0.25 tsp of black pepper. Keep warm.
Sweet Potato
- 3
Roast the Sweet Potatoes
Preheat the oven to 400°F (200°C). Peel and cube 2 medium sweet potatoes. Toss them in a bowl with 1 tablespoon of olive oil, 0.5 tsp of salt, and 0.25 tsp of black pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes until tender and caramelized, stirring occasionally.
Red Pepper Coulis
- 4
Prepare the Coulis
Char the red bell peppers over an open flame or under a broiler until the skins are blackened. Place them in a bowl and cover for 10 minutes to steam. Peel the skins off, remove seeds, and chop. In a blender, combine the roasted peppers, 1 tablespoon of olive oil, 2 cloves of minced garlic, 0.25 tsp of salt, and 0.25 tsp of black pepper. Blend until smooth and adjust seasoning if necessary.
