Seared Scallops with Creamy Herb Polenta

Scallops are an excellent way to elevate any dish. Any time scallops are served, it is clear that love and consideration are put into it.

  • Prep Time: 30m
  • Cook Time: 1h
  • Total Time: 1h 30m

Ingredients

Creamy Herb Polenta

  • 4 c vegetable or chicken stock
  • 1 tsp. fine salt
  • 1 c coarse yellow corn meal
  • 3 tbsp. butter
  • 1/2 c freshly grated Parmigiano-Reggiano cheese, plus more for garnish
  • 1/4 c heavy cream
  • 1 tbsp. fresh thyme, minced
  • 1 tbsp. fresh tarragon, minced

Sherry-Braised Mushrooms

  • 1 tbsp. olive oil
  • 10 oz oyster mushrooms, cleaned and sliced through stem
  • 1/4 tsp. salt
  • 2 shallots, minced
  • 1 clove garlic, minced
  • 2 tbsp. butter
  • 1/2 c dry sherry
  • 1 tbsp. parsley, chopped
  • 1 tbsp. thyme
  • Salt and freshly ground black pepper to taste

Red Wine Reduction

  • 1 1/2 c red wine
  • 1 1/2 c apple juice

Seared Scallops

  • 1/2 tbsp. olive oil
  • 2 medium scallops
  • Salt and pepper

Instructions

Creamy Herb Polenta

  1. Bring stock and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
  2. Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose.
  3. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
  4. Turn off heat and gently stir butter into polenta until butter partially melts.
  5. Mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted.
  6. Cover and let stand 5 minutes to thicken.
  7. Stir in cream and herbs. Add salt to taste.

Sherry-Braised Mushrooms

  1. Heat oil over medium-high heat.
  2. Add the mushrooms and salt and sauté until the mushrooms have released their moisture.
  3. Add the shallots and garlic and sauté.
  4. Add the butter and sherry and cook until sherry has evaporated and the mushrooms have caramelized.
  5. Add parsley and sauté for 1 minute.
  6. Turn off the heat and season with salt, pepper, and thyme.

Red Wine Reduction

  1. Place in sauce pan on low heat and reduce until it is thick enough to coat the back of a spoon, then cool.

Seared Scallops

  1. Heat oil in a small skillet over high heat.
  2. Place scallops on a dry paper towel to remove excess moisture. Season scallops with salt and pepper on both sides.
  3. Place in an oiled pan on high heat and sear one side until golden in color.
  4. Flip scallops and take off the heat. Keep scallops in the hot pan until second side is golden.

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