Seared Alaska Weathervane scallops seared and served in a bowl with creamy polenta, parsley, and capers

Seared Scallops over Creamy Polenta

Name: Seared Scallops over Creamy Polenta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tray Wild Alaska Weathervane Scallops; Olive oil, for searing; Salt & pepper, to taste; 2 tbsp butter, divided; 4 cloves, minced garlic; 1 shallot, finely minced; 3 tbsp lemon juice; 2 tbsp capers; 1 tsp honey; ¼ low-sodium chicken broth; ¾ cup heavy cream; 2 tbsp chopped parsley or dill; lemon zest, for garnish; optional: chopped hazelnuts, for garnish; 4 oz instant polenta; 1 cup milk; 1 ¼ cup chicken broth; salt & pepper, to taste; 1 tbsp butter; ¼ cup grated Parmesan

Wild Alaska Weathervane scallops spooned over Parmesan polenta with a lemon, caper and cream sauce made in the same pan. Dill, lemon zest and chopped hazelnuts if you have them. Comfort and elegance at once.

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Alaska Weathervane Scallops

$62.00

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ItalianMain Course

Seared Scallops over Creamy Polenta

Author:

Declan Chapin, Premier Catch

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Servings

Prep Time

15 minutes

Cook Time

15 minutes

Wild Alaska Weathervane scallops are seared golden, then simmered in a lemon caper cream sauce with garlic and shallots, and served over creamy Parmesan polenta.

Ingredients

1 tray Wild Alaska Weathervane Scallops
Olive oil, for searing
Salt & pepper, to taste
2 tbsp butter, divided
4 cloves, minced garlic
1 shallot, finely minced
3 tbsp lemon juice
2 tbsp capers
1 tsp honey
¼ low-sodium chicken broth
¾ cup heavy cream
2 tbsp chopped parsley or dill
lemon zest, for garnish
optional: chopped hazelnuts, for garnish

Polenta:

4 oz instant polenta
1 cup milk
1 ¼ cup chicken broth
salt & pepper, to taste
1 tbsp butter
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 half the 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 gentle simmer (do not boil) and cook 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!

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