Scallops Con Polenta Recipe
Pan seared scallops served over a creamy polenta, drizzled with a red pepper puree
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Ingredients
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For the Polenta
For the Scallops
For the Red Pepper Puree
Method
For the Polenta
- 1
- 2
Reduce heat to low and cook, stirring frequently, for about 20 minutes or until the polenta thickens.
- 3
Once thickened, stir in 2 tablespoons of butter, 1 cup of heavy cream, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 0.5 cup of grated Parmesan cheese until creamy. Keep warm.
For the Scallops
- 4
Prepare the Scallops
Pat the sea scallops dry with paper towels and season with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper.
- 5
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- 6
Once the oil is hot, add the scallops in a single layer and sear for about 2-3 minutes on each side until golden brown and cooked through. Remove from heat and set aside.
For the Red Pepper Puree
- 7
Prepare the Red Pepper Puree
Roast 2 red bell peppers over an open flame or in a broiler until charred on all sides. Place them in a bowl and cover with plastic wrap for 10 minutes to steam.
- 8
Peel the skins off the peppers, remove seeds, and chop them roughly.
- 9
In a blender, combine the roasted peppers, 1 tablespoon of olive oil, 2 minced garlic cloves, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Blend until smooth.
Assembly
- 10
Plate the Dish
Spoon a generous amount of creamy polenta onto each plate.
- 11
Top with 3 seared scallops and drizzle with the red pepper puree. Serve immediately.
