Scallop & Wagyu Beef Recipe

Cooking Instructions

1. 1

   Braised Wagyu

   In the same skillet, add garlic and thyme, cooking for 1 minute. Return the beef to the skillet and add enough water or beef stock to cover. Bring to a simmer and cover. Cook on low heat for 3-4 hours or until fork-tender.

2. 2

   Crispy Polenta

   In a pot, bring 4 cups of water to a boil. Slowly whisk in the polenta, stirring constantly to avoid lumps. Cook until thick, about 5-7 minutes. Pour into a greased baking dish and allow to set. Once firm, cut into squares and pan-fry in remaining olive oil until golden brown and crispy.

3. 3

   Charred Grapes

   In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add grapes and cook until they start to blister and char, about 5 minutes. Remove from heat and set aside.

4. 4

   Pan-Seared Scallops

   Season the scallops with salt and pepper. In a clean skillet, heat butter over medium-high heat. Once the butter is hot, add scallops and sear for 2-3 minutes on each side until golden brown and cooked through.

5. 5

   Plating

   On a plate, place a crispy polenta square, top with shredded braised wagyu beef, and arrange the charred grapes around. Finally, place the seared scallops on top and serve immediately.