Seared Scallops Polenta Demi Glace Recipes

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PAN SEARED SCALLOP POLENTA ROUNDS WITH A SUN-DRIED TOMATO ARTICHOKE PESTO



Pan Seared Scallop Polenta Rounds with a Sun-Dried Tomato Artichoke Pesto image

Provided by Stuart O'Keeffe

Time 50m

Yield 16 servings

Number Of Ingredients 11

1 can artichoke hearts, packed in water, drained
1/3 cup sun-dried tomatoes, rehydrated or packed in oil
1 garlic clove
1/4 cup pine nuts
Splash olive oil
Pinch salt and freshly ground black pepper
Pinch salt and freshly ground black pepper
1 (16-ounce) prepared polenta tube
Extra-virgin olive oil
16 small scallops
Salt and freshly ground black pepper

Steps:

  • Using a blender, combine all of the pesto ingredients and blend until roughly chopped, but do not pureed.
  • Slice the polenta into 1/4-inch thick slices. Using a circular cutter, cut out 16 rounds.
  • Coat a nonstick pan with olive oil and put over medium-low heat. Add the polenta rounds and sear them until crispy.
  • Heat another nonstick pan, coated with olive oil over medium heat and add the scallops. Sear them on each side until they have a nice brown caramelization. Season with salt and pepper, to taste. Arrange the polenta rounds on a platter and top each with a scallop. Garnish with pesto and serve.

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