Ingredients
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1 tray Alaskan Weathervane Scallops
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Olive oil
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Salt & pepper
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2 tbsp butter
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4 cloves, minced garlic
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1 shallot, finely minced
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3 tbsp lemon juice
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2 tbsp capers
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1 tsp honey
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¼ low-sodium chicken broth
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¾ cup heavy cream
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2 tbsp chopped parsley or dill
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lemon zest
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optional: chopped hazelnuts
Polenta:
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4 oz instant polenta
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1 cup milk
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1 ¼ cup chicken broth
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salt & pepper
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1 tbsp butter
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¼ cup grated Parmesan
Directions
Thaw scallops and pat dry. Set aside until ready to cook.
Start by making the polenta and add the milk and chicken broth to a saucepan and bring to a simmer. Whisk in the polenta, salt, and pepper. Stir continuously over low heat.
Once the polenta is well combined, stir in the grated parmesan and butter. Cover and set aside. If it becomes too thick, add some additional milk or water.
Add salt and pepper to the scallops. Preheat olive oil in a skillet, sear scallops for 2-3 minutes per side. Once golden, remove from skillet and set aside.
In the same skillet, add butter, reduce the heat to low, and cook the minced garlic and shallots for 2 minutes, stirring continuously.
Add lemon juice, capers, honey and the remaining butter. Add chicken broth and cook for 2 minutes.
Pour in cream and season with pepper. Bring to a boil and then simmer for 3 minutes.
Add the cooked scallops to the skillet and simmer for 30 seconds. Top with herbs, lemon zest and hazelnuts.
Serve scallops and sauce over polenta. Enjoy!
Recipe Note
We hope you find inspiration from our seafood infused recipes as you recreate them in your own kitchen. Order our Premier Catch Alaskan Alaska Weathervane Scallops to use premium seafood for all your cooking. Bon appétit!
