Seared Diver Scallops - KCTV5 News

Seared Diver Scallops

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Seared Diver Scallops
courtesy of Zocalo

Four pan seared diver scallops
Creamy habanero polenta
Roasted corn relish
Wilted arugula with a chipotle orange glaze

Season scallops with salt and pepper. In a saute pan heat a small amount of oil until you see wisps of smoke. Sear the scallops for about one and a half minutes on each side (they should be golden brown) let rest. In another hot saute pan saute the corn relish till hot and add the arugula. Toss. Place 1/4 cup of polenta in the middle of the plate. Place the corn/arugula on top of the polenta. Drizzle the chipotle orange glaze around the dish. Place scallops around the polenta.

Habanero Polenta
4 cups water
2 cups heavy cream
1 1/2 cups yellow polenta
1 habanero pepper roasted
1 stick of butter cubed
1 cup shredded jack cheese
salt and pepper

Place water and heavy cream in a sauce pot and bring to a boil. Slowly whisk in the polenta. Turn heat down to a simmer and add the butter, jack cheese, habanero, salt and pepper. Blend with an immersion blender.

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