Diver Scallops Recipe

ENTREES

1. 1

   Make polenta base: In a heavy saucepan, bring 4 cups vegetable stock or water to a simmer. Whisk in 1 cup polenta gradually, then reduce heat to low and cook, stirring frequently, until thick and creamy (about 5-7 minutes). Stir in 1/2 cup Parmesan, 2 tablespoons butter, and 1 teaspoon salt. Season with 1/4 teaspoon black pepper. Pour the polenta onto a lined sheet pan to form a shallow layer and chill for about 15 minutes until set, then cut into rounds for searing.

2. 2

   Roast the garnish: Preheat oven to 400°F (200°C). Toss 6 roasted cherry tomatoes with a drizzle of olive oil, salt, and pepper; roast 12-15 minutes until blistered. Set aside.

3. 3

   Cook the asparagus: In a large skillet, heat 1-2 tablespoons olive oil. Add asparagus and sauté 3-4 minutes until bright green and tender-crisp. Season with salt and pepper; remove and keep warm.

4. 4

   Prepare the tomato-cream sauce base: In a skillet over medium heat, add 1-2 tablespoons olive oil. Sauté minced shallot and garlic until translucent, about 1-2 minutes. Deglaze with 1/2 cup white wine and simmer until reduced by half.

5. 5

   Finish the sauce: Add 2 cups cherry tomatoes and 1/2 cup stock to the skillet; simmer 5-7 minutes until tomatoes soften and sauce thickens slightly. Stir in lemon juice and season with salt and pepper to taste. Add the peeled shrimp and cook 2-3 minutes until they are pink and opaque.

6. 6

   Sear the scallops: Pat scallops dry with paper towels. In a hot skillet, add a drizzle of olive oil and 1 tablespoon butter. Sear the scallops 2-3 minutes on the first side until golden, then flip and cook another 1-2 minutes until just opaque.

7. 7

   Plate and finish: On each plate, place a polenta round as the base. Arrange asparagus on top, spoon the shrimp-tomato sauce around and over, and nestle two scallops on each plate. Garnish with the roasted tomatoes and micro herbs. Drizzle with a touch of olive oil and adjust seasoning with salt as needed.