Scallops and Polenta

Scallops and Polenta

Serves 4

1-1.5 lb. jumbo sea scallops

1 cup corn meal

4 cups chicken stock

½ cup mascarpone cheese

4-5 T unsalted butter

1 T olive oil

¾ cup pomegranate juice

Salt and pepper to taste

Fresh herbs for garnish

In a saucepot, bring the chicken stock to a simmer over medium heat and season with salt and pepper. Whisk in the corn meal and continue whisking until most of the lumps have been worked out of the polenta. Reduce to a simmer and cover, cooking for 20-25 minutes. Next add 3 T unsalted butter and the mascarpone and whisk to incorporate. Taste and season with salt and pepper as needed. Polenta will thicken as it cools however if it is very loose/liquid, continue to simmer uncovered until reduced to your liking.

Dry the scallops thoroughly and season with salt and pepper. Add 1 T olive oil and 1 T butter to a skillet over medium high heat. Lay in the scallops in a single layer, being careful not to overcrowd the skillet. Cook for 2-3 minutes and flip and cook for 1-2 minutes more. Scallops should be golden brown on the sides and opaque in the middle.

Once scallops are cooked, remove any excess fat from the skillet and add the pomegranate juice. Deglaze the skillet, scraping up any fond (brown bits), and reduce the liquid by half or until it is as thick as you’d like. Season pomegranate reduction with a pinch of salt and pepper and, optionally, finish the sauce with a pat of cold, unsalted butter swirled in for sheen.

To plate, ladle polenta into a shallow bowl or plate with sides. Lay down a few scallops per plate and drizzle with pomegranate reduction and garnish with fresh herbs of choice.

This is a very basic recipe that highlights the sweetness and savory nature of scallops by pairing it with the sweet and tangy pomegranate reduction and creamy bed of polenta. Feel free to make it your own with additional flavors and ingredients.