Seared Scallops with Polenta and Avocado Cream
TOTAL TIME: Prep: 30 min. Cook: 35 min.
YIELD: 4 servings.
This 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 work just fine. Shrimp can also be substituted for the scallops, if you prefer. —Katie Pelczar, West Hartford, Connecticut
Ingredients
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1 small onion, chopped
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3 tablespoons butter, divided
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1/2 cup fresh corn or frozen corn, thawed
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1/4 cup roasted sweet red peppers, drained and chopped
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4 cups reduced-sodium chicken broth
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3/4 teaspoon salt, divided
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1 cup yellow cornmeal
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1/2 cup grated Parmesan cheese
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1 medium ripe avocado, peeled and chopped
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1/4 to 1/2 cup water
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2 tablespoons heavy whipping cream
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8 sea scallops (about 1 pound)
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1/2 teaspoon pepper
Directions
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1.
In a large skillet, saute onion 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.
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2.
Meanwhile, in a blender, combine the avocado, 1/4 cup water, cream and 1/4 teaspoon salt. Blend until smooth, about 30 seconds. Add additional water as needed to reach desired consistency. Cover and refrigerate until serving.
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3.
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
2 scallops with 1 cup polenta and 2 tablespoons avocado cream: 467 calories, 21g fat (10g saturated fat), 67mg cholesterol, 1773mg sodium, 46g carbohydrate (4g sugars, 5g fiber), 24g protein.
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