Sea Scallops A La Plancha Recipe

Cooking Instructions

1. 1

   Prepare the Creole Broth

   In a large pot, heat olive oil over medium heat. Add onions, garlic, bell pepper, celery, and okra. Sauté until softened, about 5 minutes.

2. 2

   Add Tomatoes and Broth

   Stir in the canned diced tomatoes, vegetable broth, cayenne pepper, and bay leaf. Bring to a simmer and let cook for 15 minutes.

3. 3

   Cook the Polenta

   In a separate pot, bring 4 cups of water to a boil. Gradually whisk in the cornmeal, stirring continuously to avoid lumps. Simmer until thickened, about 5-7 minutes. Stir in butter and Parmesan cheese. Set aside.

4. 4

   Prepare the Scallops

   Pat the scallops dry with a paper towel. Season with salt and black pepper. Heat a pan over high heat and add a little olive oil. Sear the scallops for about 2-3 minutes on each side until golden brown and cooked through.

5. 5

   Serve

   To serve, spoon the creamy polenta onto plates, top with the Creole broth, and arrange the seared scallops on top. Garnish with fresh parsley and enjoy!