1 ½ pounds of sea scallops (sea scallops are the large one, 16-18 per pound)
1 package of frozen spring vegetables, with carrots and snow peas
3 tablespoons aged balsamic vinegar
2 tablespoons olive oil
2 cups of cornmeal (polenta)
4 cups of chicken broth
1 teaspoon of salt
½ teaspoon of pepper
Preparation
Mix the cornmeal with one cup of cold chicken broth.
Bring the remaining three cups of broth to a boil.
Stir in the cornmeal mixture a little at a time, stirring constantly to avoid lumps.
Cook for 4-8 minutes over medium high heat, until the cornmeal begins to thicken.
Spread the polenta (corn meal mush) in an 8 x 8 square pan.
Allow to cool for at least 20 minutes. Overnight is even better.
Heat one tablespoon of oil in a skillet.
Add the balsamic vinegar and the sea scallops.
Cook the sea scallops over high heat 4-6 minutes, turning once.
Add the vegetables to the pan and heat through.
Remove the vegetables and sea scallops to a bowl. Keep warm.
Slice the polenta.
Add one tablespoon of oil to the pan and sear the polenta in the pan.
Place some of the cooked, sliced polenta on a plate.
Top with sea scallops and vegetables.
Wine pairing: A light white wine such as Pinot Grigio, also called Pinot Gris, or Bridlewood Viognier.
Note: Sea scallops can be quite expensive. This dish may also be made using shrimp or bay scallops to keep within a lower budget.
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