Monday, October 8, 2012

Pan-Seared Scallops

At first I was just gonna sear up some large scallops. Then I thought I could make a quick white wine reduction to go with it. Next thing you know I'm whipping up some creamy polenta as well. Our meal went from being a simple dish to a more fancy one in just 30 mins. And the best part was I only had to buy the scallops. I had everything else in the fridge or pantry already. Don't you love it when that happens??

Pan-Seared Scallops
over a bed of creamy polenta, all topped with a decadent white wine reduction

My personal food critic said this was the best thing he's ever eaten, and not just from what I've cooked. But he may be a bit biased since he's my husband :)

2 c milk
2 c water
4 tbsp butter
1 c yellow cornmeal
1/2 c ricotta
2 tbsp Romano cheese, grated
12 large scallops
1/2 c white wine
1 large garlic clove, minced
2 tbsp parsley, chopped
salt and pepper
olive oil

1. Prepare the polenta: Bring milk, water, 2 tbsp butter, salt to taste to a boil in a medium saucepan. Whisk in the cornmeal and simmer for about 30 mins, partially uncovered. Add a little bit more water or milk if the polenta looks dry. When finished cooking, stir in both cheeses. Add salt and pepper to taste.

2. Prepare the scallops: Heat some olive oil in a skillet over medium-high heat. Salt and pepper the scallops. Sear the scallops about 2-3 mins on each side. Set aside on a cooling rack while you prepare the sauce. (Setting the cooked scallops on a cooling rack helps keep the crispy sear on the scallops.)

3. Prepare the sauce: Deglaze the pan with the wine. Add the garlic. Let it reduce by half. Then stir in the remaining butter and the parsley.

4. Prepare for eating: On your serving dish, add some polenta. Then top with scallops and the sauce. Enjoy!