Scallops are quick and easy protein to cook. After a day at the office, it's very easy to come home and sear some scallops for dinner. Pairing them with equally simple starch, such as polenta, makes for an easy evening. For this recipe, I amp up the flavor of the polenta with a little bit of bacon drippings and cheddar cheese. The dish looks professional and has the taste to match. I hope you enjoy and feel free to comment below.
Seared Scallops with Bacon Cheddar Polenta
- 24 Scallops
- 3 TB Butter
- 4 Slices Bacon
- 3 Green Onion chopped
- 1 cup Chicken stock
- 1 cup Water
- 1/2 cup Milk
- 1/3 cup Cornmeal (polenta)
- 1/2 cup Cheddar cheese fresh grated works best
- 1/2 T Salt
- 1 TB Bacon Drippings
- Add bacon to a cold pan. Turn heat to medium and cook, flipping a few times, until browned. About 10 minutes.
- Place bacon on paper towels lined plate and cool. Once cooled, break into pieces.
- Strain bacon drippings into a small bowl and set aside for the polenta.
- Combine chicken broth and water into a sauce pot and bring to a slow boil.
- Slowly whisk in the cornmeal.
- Lower heat to medium and continue to whisk. It will start to thicken. Cook about 2-4 minutes.
- Once it starts coming together, add another ¼ cup of milk and whisk.
- As it thickens again, add the second ¼ cup of milk and whisk.
- Once it starts to thicken, remove from heat and add your salt, bacon drippings and cheddar cheese. Mix to combine.
- That’s it. The consistency should be a little loose. When you put a large scoop on your plate, it should spread and flatten a little (but shouldn't be soupy), as opposed to resembling mashed potatoes.
- Heat large pan to medium high.
- Pat scallops dry with a paper towel.
- Add butter and melt, then add the scallops. Sear on each side for 1 1/2 to 2 minutes.
- Remove scallops to a plate and sprinkle with salt.
- Spoon a helping of polenta onto the plate, then cover with 6 scallops. Top with the chopped green onion and bacon. Enjoy!