Seared Scallops with Bacon Cheddar Polenta
Servings: 4
Calories: 179kcal
Ingredients
Scallops
- 24 Scallops
- 3 TB Butter
- 4 Slices Bacon
- 3 Green Onion chopped
- Salt
Polenta
- 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
Instructions
Bacon
- 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.
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.
Scallops
- 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.
To Plate
- Spoon a helping of polenta onto the plate, then cover with 6 scallops. Top with the chopped green onion and bacon. Enjoy!
Nutrition
Calories: 179kcal | Carbohydrates: 13g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 1068mg | Potassium: 160mg | Fiber: 1g | Sugar: 3g | Vitamin A: 191IU | Calcium: 136mg | Iron: 1mg
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