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Ingredients
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Scallops
Polenta
Cranberry Gastrique
Method
Cranberry Gastrique
- 1
Prepare the Gastrique
In a medium saucepan, combine fresh cranberries, sugar, red wine vinegar, and water. Bring to a boil over medium heat.
- 2
Simmer the Mixture
Once boiling, reduce the heat and let it simmer for about 15 minutes, or until the cranberries burst and the mixture thickens slightly.
- 3
Strain the Sauce
Remove from heat and strain the mixture through a fine mesh sieve to remove the solids, pressing down to extract as much liquid as possible. Set aside.
Polenta
- 4
Boil Water
In a large saucepan, bring 4 cups of water and 1 tsp of salt to a boil.
- 5
Cook Polenta
Gradually whisk in 1 cup of polenta, stirring continuously to prevent lumps. Reduce heat to low and cook for about 20-25 minutes, stirring occasionally, until thickened.
- 6
Add Butter and Cheese
Remove from heat and stir in 2 tablespoons of butter and 1 cup of grated Parmesan cheese until creamy. Adjust seasoning to taste.
Scallops
- 7
Prepare the Scallops
Pat the scallops dry with paper towels and season both sides with salt and black pepper.
- 8
Heat the Pan
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
- 9
- 10
Serve
Arrange a scoop of creamy polenta on each plate, top with seared scallops, and drizzle with cranberry gastrique. Serve immediately.