Pan Seared Scallop Polenta Rounds With A Sun Dried Tomato Artichoke Pesto Recipes

SUN-DRIED TOMATO ARTICHOKE BUTTONS

Steps:

• Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
• Slice the ends off each tomato, cut them in half lengthwise and carefully remove the seeds. Put the tomatoes in a bowl, toss with the balsamic vinaigrette, and season with salt and pepper. Place the tomatoes cut side up on the baking sheet and roast for 3 hours. Transfer the tomatoes to a plate to cool. (Tomatoes can be made ahead and kept covered in the refrigerator for 2 days.)
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Put the artichoke bottoms into a bowl and toss with the lemon juice. Let sit for 5 minutes. Rinse the artichokes with cold water and pat them dry. Trim the bottoms so that they will sit flat and arrange on the baking sheet. Top each artichoke with half a roasted tomato, a mozzarella ball, and a teaspoon of pesto. Put them into the oven and roast for about 5 minutes. Serve immediately.

SEARED SCALLOPS, POLENTA, DEMI-GLACE

Steps:

• 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

SEARED SCALLOP PASTA WITH BURST TOMATOES AND HERBS

Steps:

• Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 1/2 cups pasta cooking water, then drain pasta.
• Wipe out the pot and heat 2 tablespoons olive oil over medium. Add the shallots and cook until they begin to soften, 2 to 3 minutes. Add the tomatoes and cook, stirring occasionally, until they start to burst, 5 to 7 minutes. Add about 1/3 cup reserved pasta water, and press the tomatoes gently with the back of a spatula or wooden spoon to get them nice and jammy. Stir in the garlic and red-pepper flakes, if using, and cook, allowing the sauce to simmer, 1 to 2 minutes. Season with salt and pepper; set aside.
• Season the scallops well on both sides with salt and pepper. In a 12-inch skillet, heat the remaining 2 tablespoons olive oil over high. When the oil shimmers, add the scallops, working in batches to avoid crowding the pan, and cook until golden brown and crisp, flipping once, 1 to 2 minutes per side.
• Add the pasta, 1 1/2 cups herbs and 1/4 cup reserved pasta water to the pot with the tomatoes and toss to coat, adding additional pasta water if needed. Divide the pasta among shallow bowls and top with scallops. Garnish with additional herbs and a drizzle of olive oil, if desired.