Roasted Diver Scallops Recipe

Directions

1. 1

   Prepare the Polenta

   In a pot, bring the chicken or vegetable broth to a boil. Gradually whisk in the polenta, stirring constantly to prevent lumps. Reduce heat to low and cook for about 15-20 minutes until thickened. Stir in the mascarpone cheese until creamy, then season with salt and pepper to taste. Keep warm.

2. 2

   Cook the Tasso Cream Sauce

   In a saucepan, melt 1 tablespoon of butter and add the minced garlic. Sauté for about 1 minute until fragrant. Add the diced Tasso ham and cook for another 2-3 minutes. Pour in the heavy cream and let it simmer until slightly thickened, about 5-7 minutes. Season with salt and pepper to taste.

3. 3

   Sear the Diver Scallops

   Pat the scallops dry with paper towels and season with salt and pepper. In a skillet, heat olive oil over medium-high heat. Once hot, add the scallops and sear for about 2-3 minutes on each side until they are golden brown and cooked through. Remove from heat and add remaining butter to the skillet, swirling to coat the scallops.

4. 4

   Plate the Dish

   On each plate, spoon a generous serving of mascarpone polenta. Top with the seared diver scallops and drizzle with the tasso cream sauce. Garnish with chopped fresh parsley.