Seared Scallops Polenta Demi Glace Recipes

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SEARED SCALLOPS WITH POLENTA AND AVOCADO CREAM



Seared Scallops with Polenta and Avocado Cream image

This seared scallops with polenta is a really impressive dish. It's beautiful but simple and a wonderful dinner party entree. If you can find them, peppadew peppers add a bit of zing, but if you can't, roasted red peppers will work just fine. Shrimp can also be substituted for the scallops, if you prefer. -Katie Pelczar, West Hartford, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 13

1 small onion, chopped
3 tablespoons butter, divided
1/2 cup fresh corn or frozen corn, thawed
1/4 cup roasted sweet red peppers, drained and chopped
4 cups reduced-sodium chicken broth
3/4 teaspoon salt, divided
1 cup yellow cornmeal
1/2 cup grated Parmesan cheese
1 medium ripe avocado, peeled and chopped
1/4 to 1/2 cup water
2 tablespoons heavy whipping cream
8 sea scallops (about 1 pound)
1/2 teaspoon pepper

Steps:

  • In a large skillet, saute onions in half the butter until tender, 5-7 minutes. Add corn and peppers; cook 4-5 minutes longer. Stir in broth and 1/4 teaspoon salt, bring to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from the sides of the pan, 15-20 minutes. Stir in cheese. Remove from heat; set aside and keep warm., Meanwhile, in a blender, combine the avocado, 1/4 cup water, cream and 1/4 teaspoon salt. Blend until smooth, 30 seconds. Add additional water as needed to reach desired consistency. Cover and refrigerate until serving., Sprinkle scallops with remaining salt and pepper. In a large skillet, saute scallops in remaining butter until firm and opaque, 1-2 minutes per side. Serve with polenta and avocado cream.

Nutrition Facts : Calories 467 calories, Fat 21g fat (10g saturated fat), Cholesterol 67mg cholesterol, Sodium 1773mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 5g fiber), Protein 24g protein.

PAN SEARED SCALLOP POLENTA ROUNDS WITH A SUN-DRIED TOMATO ARTICHOKE PESTO



Pan Seared Scallop Polenta Rounds with a Sun-Dried Tomato Artichoke Pesto image

Provided by Stuart O'Keeffe

Time 50m

Yield 16 servings

Number Of Ingredients 11

1 can artichoke hearts, packed in water, drained
1/3 cup sun-dried tomatoes, rehydrated or packed in oil
1 garlic clove
1/4 cup pine nuts
Splash olive oil
Pinch salt and freshly ground black pepper
Pinch salt and freshly ground black pepper
1 (16-ounce) prepared polenta tube
Extra-virgin olive oil
16 small scallops
Salt and freshly ground black pepper

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.

DEMI-GLACE



Demi-Glace image

Provided by Robert Irvine : Food Network

Time 8h30m

Yield About 8 cups

Number Of Ingredients 11

1/4 cup grapeseed oil
8 pounds veal bones (joints preferred)
24 cups (6 quarts) ice water
8 ounces onions, roughly chopped
4 ounces carrots, peeled and roughly chopped
4 ounces celery, roughly chopped
6 ounces tomato paste
5 sprigs fresh thyme
1 bay leaf
8 cups (2 quarts) red wine
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees F.
  • Pour the oil into a metal roasting pan and put it in the preheated oven for 3 to 5 minutes to heat up the pan and condition it with the oil. Spread the bones out on the roasting pan and cook until browned, 30 to 45 minutes, turning the bones occasionally so they brown evenly.
  • Transfer the bones to a large-enough stockpot to accommodate the bones, 6 quarts ice water and more. Use tongs to transfer the bones so you do not pour any fat into the stockpot. Add the ice water to the stockpot and bring to a simmer. Allow the stock to cook for 4 hours at a slow simmer. Skim the surface of the stock occasionally to remove any fat or impurities.
  • While the stock is simmering, discard all but about 1/4 cup of the fat from the roasting pan. Bring the pan back up to temperature over high heat on the stovetop. Add the onions and carrots and cook until golden brown and caramelized. Add the celery and cook for another 10 minutes. Stir in the tomato paste, thyme and bay leaf and cook, stirring regularly, until the tomato paste gets a brick red color, about 15 minutes. Add 1 cup of the red wine and stir it into the mirepoix (vegetable) mixture.
  • Add the mirepoix mixture to the stock after the 4-hour simmering time. Bring the stock back up to a simmer and continue to cook it for another 2 hours.
  • In a separate pot, bring the remaining 7 cups red wine to a boil and cook until reduced by half, 15 to 20 minutes.
  • When the stock has simmered for 6 hours, strain it through a chinois and combine the strained stock with the reduced red wine. Bring the stock to a boil, lower the heat to a hard simmer and reduce the stock until it has a consistency that coats the back of spoon and is about 2 quarts (8 cups) in volume, up to 1 hour. Season with salt and pepper and then strain the sauce though a chinois again.

SEARED SCALLOPS WITH LEMON AND BACON



Seared Scallops with Lemon and Bacon image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

3 slices bacon (about 2 ounces), cut into 1/2-inch pieces
1 1/2 pounds sea scallops, muscle removed (see Cook's Note)
Kosher salt and freshly ground black pepper
1/4 teaspoon finely grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons finely chopped flat-leaf parsley leaves

Steps:

  • Heat a large skillet over medium heat and fry the bacon pieces until golden and crisp, about 5 minutes. Reserve the bacon fat in the skillet and transfer the bacon with a slotted spoon to a paper towel-lined plate to drain.
  • Meanwhile, arrange the scallops so they lay flat and are evenly spaced on a plate. Pat them completely dry with a paper towel. Season the scallops with salt and pepper.
  • Cook the scallops, undisturbed, over high heat until they are golden brown on the bottom, about 3 minutes. Flip the scallops and cook for 1 minute more. Turn off the heat, add the lemon zest and juice, parsley and reserved bacon pieces and toss to combine. Divide the scallops among 4 plates or a serving platter and serve immediately.

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