Fall Scallops With Polenta Recipes
PAN SEARED SCALLOP POLENTA ROUNDS WITH A SUN-DRIED TOMATO ARTICHOKE PESTO
Provided by Stuart O'Keeffe
Time 50m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Using a blender, combine all of the pesto ingredients and blend until roughly chopped, but do not pureed.
- Slice the polenta into 1/4-inch thick slices. Using a circular cutter, cut out 16 rounds.
- Coat a nonstick pan with olive oil and put over medium-low heat. Add the polenta rounds and sear them until crispy.
- Heat another nonstick pan, coated with olive oil over medium heat and add the scallops. Sear them on each side until they have a nice brown caramelization. Season with salt and pepper, to taste. Arrange the polenta rounds on a platter and top each with a scallop. Garnish with pesto and serve.
FALL SCALLOPS WITH POLENTA
Onion, Apple and Cinnamon Scallops delight even the most serious "land lubber" Serve with Rice and a Salad.
Provided by MassMaiden
Categories Low Cholesterol
Time 25m
Yield 2 , 2 serving(s)
Number Of Ingredients 9
Steps:
- Saute the apples and onion in the olive oil over high heat.
- Add the scallops when onions are translucent and Saute until lightly brown.
- Mix spices and sprinkle over sauteed mixture turning lightly.
- Add water as needed, approx 1/4 cup.
- Lower heat, Cover and cook for 5 to 7 minutes - be careful not to over cook.
- Remove all except the juices.
- Slice pre cooked ready to serve Polenta, add to juices and brown on both sides 4 to 5 minutes.
- Remove Polenta and serve Hot with scallop apple mix.
Nutrition Facts : Calories 394.3, Fat 28.2, SaturatedFat 3.9, Cholesterol 46.7, Sodium 230.4, Carbohydrate 11.3, Fiber 1.4, Sugar 4.8, Protein 24.1
SEARED SCALLOPS, POLENTA, DEMI-GLACE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the polenta: Bring the stock to a simmer in a saucepan over medium-high heat, and then reduce the heat to medium. Next, add the cornmeal and cook with a stirring motion until thickened, 12 to 15 minutes. Next, reduce the heat to low, add the butter, parsley and thyme and finish cooking until the cream has been absorbed, 3 to 4 minutes. The polenta should be semi-tight and creamy; liquid levels will vary with the moistness of the cornmeal.
- For the sauce: In a small saucepan over medium heat, bring the veal stock to a simmer. Then add the cream and garlic. Reduce the heat to medium and allow further simmering for 2 to 3 minutes. Remove from the heat and hold for plating.
- For the scallops: Add the oil to a large saute pan over high heat and bring to verge of smoking. During this process, place paper towels down on a flat counter, and then place the scallops on the towels and pat dry.
- Mix the salt and pepper together. Once the pan is hot, sprinkle both sides of the scallops with the salt and pepper mixture. Then add to pan and sear the first side, about 2 minutes. Reduce the heat and flip to sear the second side for a final 1 to 1 1/2 minutes. Once cooked, remove the scallops from the pan and serve atop the polenta. Finish with the demi-glace sauce and garnish with chives
BAY SCALLOPS WITH POLENTA, WILD MUSHROOMS, SHERRY, AND PARSLEY BREAD CRUMBS
Categories Shellfish Appetizer Sauté Valentine's Day Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Toss breadcrumbs with olive oil and parsley in medium bowl to blend. Spread onto rimmed baking sheet. Bake until golden and crunchy, stirring occasionally, about 15 minutes. (Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature.)
- Melt 4 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and thyme. Sauté until mushrooms are tender, stirring occasionally, about 7 minutes. Add green onions; sauté 1 minute. Add Sherry; boil until slightly reduced, about 2 minutes. Add broth. Boil until reduced by half, about 3 minutes. Add cream; simmer until thickened, about 3 minutes. (Can be made 3 hours ahead. Cover and refrigerate.)
- Bring 4 cups water and 1 teaspoon salt to boil in heavy medium saucepan. Gradually whisk in polenta. Reduce heat to medium-low. Cook polenta until tender, adding more water as needed if too thick, and whisking frequently, about 20 minutes. Stir in 3 tablespoons butter. Season with salt and pepper. Cover to keep warm.
- Reheat mushroom mixture. Melt 2 tablespoons butter in another large skillet over high heat. Add scallops and sauté until just translucent in center, about 1 minute. Stir scallops and juices into mushrooms. Season with salt and pepper.
- Divide polenta among 6 plates. Spoon scallop mixture over polenta, sprinkle breadcrumbs over, and serve.
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5/5 (7)Estimated Reading Time 3 minsServings 4
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- Boil the broth or water with salt in a medium pot. Slowly add the cornmeal, whisking constantly to avoid lumps. Bring water down to low and stir with the whisk until it just starts to thicken. Put the lid on over the pot and continue cooking for 20 minutes, stirring occasionally. Turn off the heat and add Parmesan cheese and butter. Stir to combine and pour into the serving plates.
- Heat oil in nonstick skillet. Pat scallops as dry as possible, sprinkle with salt and pepper and add to the hot pan. After 2-3 minutes, flip them over and sear for another 30 seconds to a minute. Then place straight onto the serving plates over the polenta.
- Put the smashed garlic cloves and butter in a clean skillet over medium heat and stir it while watching it closely – when the garlic starts to sizzle and the butter starts to look golden and foamy, remove from heat, discard the garlic and drizzle the butter over the scallops and polenta.
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SEARED SCALLOPS ON PARMESAN POLENTA CAKES WITH TOMATO BUTTER …
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