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Per serving
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- 1
Build the polenta base
In a large skillet, saute the chopped onion in half the butter (about 1 1/2 tablespoons) until tender, 5-7 minutes. Add the corn and the chopped roasted red peppers; cook 4-5 minutes longer, just until everything smells sweet and a little smoky.
- 2
Simmer the polenta
Stir in the chicken broth and 1/4 teaspoon of the salt; bring to a boil. Reduce the heat to a gentle boil and slowly whisk in the cornmeal. Cook and stir with a wooden spoon until the polenta thickens and starts pulling away from the sides of the pan, 15-20 minutes. Stir in the grated parmesan, remove from heat, and keep it warm.
- 3
Whip the avocado cream
In a blender, combine the chopped avocado, 1/4 cup water, the heavy cream, and the remaining 1/4 teaspoon salt. Blend until silky, about 30 seconds, adding a splash more water if it needs loosening up. Cover and refrigerate until you're ready to plate.
- 4
Sear the scallops
Pat the scallops dry and sprinkle with the remaining salt and the black pepper. In a large skillet, sear the scallops in the remaining butter until firm, opaque, and golden on both sides, about 1-2 minutes per side - don't crowd the pan or they'll steam instead of sear. Spoon the warm polenta into bowls, top with the scallops, and finish with a swirl of avocado cream.
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Seared Scallops with Sweet Corn Polenta and Avocado Cream
Created by: CoastalKitchen
Ingredients
- 1 onion
- 3 tbsp butter
- 1/2 cup corn
- 1/4 cup roasted red peppers
- 4 cup chicken broth
- 3/4 tsp salt
- 1 cup yellow cornmeal
- 1/2 cup parmesan cheese
- 1 avocado
- 1/4 cup water
- 2 tbsp heavy cream
- 1 lb sea scallops
- 1/2 tsp black pepper
Instructions
- Build the polenta baseIn a large skillet, saute the chopped onion in half the butter (about 1 1/2 tablespoons) until tender, 5-7 minutes. Add the corn and the chopped roasted red peppers; cook 4-5 minutes longer, just until everything smells sweet and a little smoky.
- Simmer the polentaStir in the chicken broth and 1/4 teaspoon of the salt; bring to a boil. Reduce the heat to a gentle boil and slowly whisk in the cornmeal. Cook and stir with a wooden spoon until the polenta thickens and starts pulling away from the sides of the pan, 15-20 minutes. Stir in the grated parmesan, remove from heat, and keep it warm.
- Whip the avocado creamIn a blender, combine the chopped avocado, 1/4 cup water, the heavy cream, and the remaining 1/4 teaspoon salt. Blend until silky, about 30 seconds, adding a splash more water if it needs loosening up. Cover and refrigerate until you're ready to plate.
- Sear the scallopsPat the scallops dry and sprinkle with the remaining salt and the black pepper. In a large skillet, sear the scallops in the remaining butter until firm, opaque, and golden on both sides, about 1-2 minutes per side - don't crowd the pan or they'll steam instead of sear. Spoon the warm polenta into bowls, top with the scallops, and finish with a swirl of avocado cream.