| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 cup chicken stock
- 1/4 cup cornmeal
- 1 tablespoon butter
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh thyme
- 1/4 cup good veal stock
- 2 tablespoons heavy cream
- 1 tablespoon minced garlic
- 1 tablespoon grapeseed oil
- 12 large scallops
- 1 teaspoon sea salt
- 1 teaspoon ground pepper
- Fresh chives, for serving
Instructions
- For the polenta: Bring the stock to a simmer in a saucepan over medium-high heat, and then reduce the heat to medium. Next, add the cornmeal and cook with a stirring motion until thickened, 12 to 15 minutes. Next, reduce the heat to low, add the butter, parsley and thyme and finish cooking until the cream has been absorbed, 3 to 4 minutes. The polenta should be semi-tight and creamy; liquid levels will vary with the moistness of the cornmeal.
- For the sauce: In a small saucepan over medium heat, bring the veal stock to a simmer. Then add the cream and garlic. Reduce the heat to medium and allow further simmering for 2 to 3 minutes. Remove from the heat and hold for plating.
- For the scallops: Add the oil to a large saute pan over high heat and bring to verge of smoking. During this process, place paper towels down on a flat counter, and then place the scallops on the towels and pat dry.
- Mix the salt and pepper together. Once the pan is hot, sprinkle both sides of the scallops with the salt and pepper mixture. Then add to pan and sear the first side, about 2 minutes. Reduce the heat and flip to sear the second side for a final 1 to 1 1/2 minutes. Once cooked, remove the scallops from the pan and serve atop the polenta. Finish with the demi-glace sauce and garnish with chives
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 230 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 17 g |
| Cholesterol | 49 mg |
| Sodium | 591 mg |
Reviews
This recipe, as written, is bad. Not enough actual polenta, too many herbs. The sauce is a garlicky nothing. The scallops are good. We doubled the polenta and did a pinch of dried thyme (all we had) and a teaspoon of fresh parsley, though this is not as overwhelming as the thyme, so I was more liberal topping the final plate. The sauce was a disaster as written. We added some red wine and reduced, then used it to deglaze the scallop pan with some more wine and some butter and it was somewhat better. A demi glace, this is not. Also, cook with a stirring motion? What does that even mean?
This is awesome!!!!!
Yes, this recipe was written a little screwy so I went with my wits, which often ends tragically. But it ended up tasting fantastic- great favor, color and texture. I didn’t add cream to the polenta as it sort of indicated, but I did have to (slowly) stir in about another cup of broth (I didn’t have stock). As others have said here- it does not make enough for four people so you might want to double it. Even though I love thyme, it was almost overpowering. So if I double the recipe next time, maybe I’l keep the thyme measurement the same. I also thought there was way too much garlic in the sauce and will back it down to 1/2 tbl spoon next time. Also my sauce was white too, but I use beef stock in place of veal…but still, with the cream not sure why it is dark in their picture. I served mine as an appetizer- two each in martini glasses- fabulous!
I think something is messed up. The sauce recipe maybe. Looks white. Pic looks dark.
In the instructions it says at polenta to cook until CREAM is absorbed. In sauce it asks for cream. Get it right irvine or I will be forced to arm wrestle you
In the instructions it says at polenta to cook until CREAM is absorbed. In sauce it asks for cream. Get it right irvine or I will be forced to arm wrestle you
the liquid to cornmeal ratios for the polenta is completely off. Nor does it yield enough for 4 people as a main course.
How does one know when a pan is going to start smoking, until it actually starts to smoke, then it’s too late.
How does one know when a pan is going to start smoking, until it actually starts to smoke, then it’s too late.
Easy to prepare. Delicious treat in the middle of the week without a lot of work. Would be fabulous for entertaining. My family all loved it. I had never prepared scallops before and was a little worried about the short cook time, but I followed the directions exactly and they turned out perfectly.