Pan Seared Scallops Recipe
fresh corn polenta, tomatoes, parmesan, fine herbs
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Polenta
In a saucepan, bring 4 cups of water to a boil. Gradually whisk in the fresh corn polenta, reduce heat to low, and cook, stirring frequently, for about 15-20 minutes until thickened. Stir in grated Parmesan cheese and season with salt and pepper to taste. Keep warm.
- 2
Sear the Scallops
Pat the sea scallops dry with paper towels and season with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through. Do not overcrowd the pan; cook in batches if necessary.
- 3
Prepare the Tomatoes
While the scallops are cooking, halve the cherry tomatoes and toss them with a little olive oil, salt, and pepper in a bowl. Set aside.
- 4
Combine and Serve
To serve, spoon the corn polenta onto plates, top with seared scallops, and garnish with halved cherry tomatoes and a sprinkle of fresh herbs.