Seared Scallops with Polenta, Bacon, and Poblano Chiles
By Matthew FairmanPublished on October 18, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
3 cups water ¾ cup instant polenta 4 tablespoons unsalted butter Salt and pepper 4 ounces sharp cheddar cheese, shredded (1 cup)2 poblano chiles, stemmed, seeded, and chopped4 slices bacon, chopped fine4 scallions, white and green parts separated and sliced thin1 tablespoon Worcestershire sauce 2 garlic cloves, minced1 ½ pounds large sea scallops, tendons removed
Before You Begin
For the best browning, do not move the scallops once you've added them to the skillet, except to flip.
Instructions
- Bring water to boil in large saucepan. Whisk in polenta, 2 tablespoons butter, 1 teaspoon salt, and ¼ teaspoon pepper and cook until thickened, about 2 minutes. Off heat, stir in cheddar. Set aside and cover to keep warm.
- Cook poblanos, bacon, ¼ teaspoon salt, and ¼ teaspoon pepper in 12-inch nonstick skillet over medium-high heat until bacon is rendered and browned and poblanos are softened, about 8 minutes. Add scallion whites, Worcestershire, and garlic and cook until fragrant, about 30 seconds. Transfer to bowl and wipe skillet clean with paper towels.
- Pat scallops dry with paper towels and season with salt and pepper. Heat 1 tablespoon butter in now-empty skillet over medium-high heat until just smoking. Add half of scallops and cook until well browned, about 1½ minutes per side. Transfer to plate and tent with foil. Repeat with remaining 1 tablespoon butter and remaining scallops. Serve polenta topped with bacon mixture and scallops and sprinkled with scallion greens.
Time
30 minutesYield
Serves 4Ingredients
3 cups water
¾ cup instant polenta
4 tablespoons unsalted butter
Salt and pepper
4 ounces sharp cheddar cheese, shredded (1 cup)
2 poblano chiles, stemmed, seeded, and chopped
4 slices bacon, chopped fine
4 scallions, white and green parts separated and sliced thin
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1 ½ pounds large sea scallops, tendons removed
Ingredients
3 cups water
¾ cup instant polenta
4 tablespoons unsalted butter
Salt and pepper
4 ounces sharp cheddar cheese, shredded (1 cup)
2 poblano chiles, stemmed, seeded, and chopped
4 slices bacon, chopped fine
4 scallions, white and green parts separated and sliced thin
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1 ½ pounds large sea scallops, tendons removed
Ingredients
3 cups water
¾ cup instant polenta
4 tablespoons unsalted butter
Salt and pepper
4 ounces sharp cheddar cheese, shredded (1 cup)
2 poblano chiles, stemmed, seeded, and chopped
4 slices bacon, chopped fine
4 scallions, white and green parts separated and sliced thin
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1 ½ pounds large sea scallops, tendons removed
Why This Recipe Works
Using instant polenta leaves plenty of time to sauté a flavorful bacon-poblano topping for the seared scallops.
Before You Begin
For the best browning, do not move the scallops once you've added them to the skillet, except to flip.
Instructions
- Bring water to boil in large saucepan. Whisk in polenta, 2 tablespoons butter, 1 teaspoon salt, and ¼ teaspoon pepper and cook until thickened, about 2 minutes. Off heat, stir in cheddar. Set aside and cover to keep warm.
- Cook poblanos, bacon, ¼ teaspoon salt, and ¼ teaspoon pepper in 12-inch nonstick skillet over medium-high heat until bacon is rendered and browned and poblanos are softened, about 8 minutes. Add scallion whites, Worcestershire, and garlic and cook until fragrant, about 30 seconds. Transfer to bowl and wipe skillet clean with paper towels.
- Pat scallops dry with paper towels and season with salt and pepper. Heat 1 tablespoon butter in now-empty skillet over medium-high heat until just smoking. Add half of scallops and cook until well browned, about 1½ minutes per side. Transfer to plate and tent with foil. Repeat with remaining 1 tablespoon butter and remaining scallops. Serve polenta topped with bacon mixture and scallops and sprinkled with scallion greens.
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