Every summer, we make our annual trek to Provincetown, MA on Cape Cod. P’town rates as our absolute favorite vacation destination. I can’t explain it’s specialness, but a feeling of “coming home” washes over us as the high-speed ferry rounds the end of the Cape and pulls into P’town Harbor. Our trips always pass much too quickly and we start thinking about our next trip as the ferry leaves the Harbor heading back to Boston.
P’town offers a myriad of great restaurants. Being the foodie that I am, planning dinners out becomes my highest priority. As we’re finishing lunch, I’m already planning dinner for the evening and breakfast for the next day! Lobster, scallops, cod, and a variety of other fruits of the sea are incredibly fresh and plentiful and we take full advantage. One of my favorite dinners this summer was a preparation of pan roasted scallops with pappardelle, spinach, wild mushrooms, garlic and lemon at Mews Restaurant. Scallops that are well prepared can’t be beat.
This recipe combines pan seared scallops, polenta with Parmesan cheese, and my favorite tomato butter sauce. The sauce is simple to make and can be used in a variety of ways. This dish makes a very appealing plate and will impress your friends as a dinner party main course.
Ingredients
3 3/4 cups chicken stock
1 cup coarse corn meal
1 tsp salt
1 cup grated Parmesan cheese (grated with a micro plane)
2 tbsp unsalted butter
3 cups chopped Roma tomatoes
3 tbsp minced shallots
4 tbsp unsalted butter
1 tsp salt
12 large sea scallops
butter
canola oil
Salt and pepper
Instructions
1. Bring the chicken stock to a boil with the salt in a medium sauce pan.
2. Whisk in the corn meal.
3. Boil for 5-10 minutes, whisking regularly, until the mixture becomes very thick.
4. Add Parmesan cheese and butter and mix until incorporated.
4. Remove from the heat and pour polenta onto a wax paper covered baking sheet.
5. Spread evenly into 1/2 inch thick layer.
6. Refrigerate until very firm.
7. Cut into 12 1 1/2 inch squares.
8. Heat 1 tablespoon of canola oil in a large non-stick skillet.
9. Add polenta cakes and cook for 3-4 minute on each side or until slightly browning.
10. Turn and brown on the other side.
11. Remove from heat and keep warm.
1. Melt butter in a medium sauce pan.
2. Add shallots and saute for 2-3 minutes.
3. Add tomatoes and salt and cook for 4 to 5 minutes.
4. Remove from heat and place in bowl of a food processor.
5. Process until smooth.
6. Return to the pan and keep warm over very low heat.
1. Place scallops on a paper towel and dry thoroughly.
2. Salt and pepper the scallops on both sides.
3. While the polenta is browning, put 1 or 2 pats of butter along with a teaspoon of canola oil in a large skillet.
4. Heat butter/oil mixture until very hot and just starting to smoke.
5. Place scallops in the skillet leaving space between each one.
6. Sear them for 2 minutes (Do not disturb until 2 minutes have passed).
7. Turn scallops and sear for 2 minutes.
8. Remove from skillet and set aside.
1. Spoon a pool of sauce in the middle of a plate.
2. Place 3 polenta cakes in the sauce and top each with a scallop.
https://southernboydishes.com/2012/10/18/seared-scallops-on-parmesan-polenta-cakes-with-tomato-butter-sauce/
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It looks like a gourmet and delicious meal. I love scallops.
These scallops look fantastic!!
I adore scallops. I refer to them as fillet mignon of the sea. Your sear is perfection, and the presentation is picture perfect.