Best 2 Seared Scallops With Polenta And Avocado Cream Recipes
Indulge in a culinary journey with our delectable Seared Scallops with Polenta and Avocado Cream recipe. This exquisite dish tantalizes the taste buds with perfectly seared scallops, creamy polenta, and a luscious avocado cream sauce. The tender scallops, with their slightly caramelized exterior and succulent interior, harmoniously blend with the creamy polenta, creating a delightful textural contrast. The vibrant avocado cream sauce, with its smooth and tangy flavor, adds an extra layer of richness and complexity to this extraordinary dish. Additionally, we've curated a collection of complementary recipes to elevate your dining experience. Discover our flavorful Polenta Cakes with Roasted Vegetables, a delightful appetizer or side dish that showcases the versatility of polenta. For a refreshing and vibrant accompaniment, try our Avocado and Mango Salsa, a burst of tropical flavors that complements the richness of the scallops and polenta. Complete your meal with our decadent Chocolate Avocado Mousse, a luscious dessert that combines the creaminess of avocado with the richness of chocolate for an unforgettable ending.
Here are our top 2 tried and tested recipes!
SEARED SCALLOPS WITH POLENTA AND AVOCADO CREAM
This seared scallops with polenta is a really impressive dish. It's beautiful but simple and a wonderful dinner party entree. If you can find them, peppadew peppers add a bit of zing, but if you can't, roasted red peppers will work just fine. Shrimp can also be substituted for the scallops, if you prefer. -Katie Pelczar, West Hartford, Connecticut
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onions in half the butter until tender, 5-7 minutes. Add corn and peppers; cook 4-5 minutes longer. Stir in broth and 1/4 teaspoon salt, bring to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from the sides of the pan, 15-20 minutes. Stir in cheese. Remove from heat; set aside and keep warm., Meanwhile, in a blender, combine the avocado, 1/4 cup water, cream and 1/4 teaspoon salt. Blend until smooth, 30 seconds. Add additional water as needed to reach desired consistency. Cover and refrigerate until serving., Sprinkle scallops with remaining salt and pepper. In a large skillet, saute scallops in remaining butter until firm and opaque, 1-2 minutes per side. Serve with polenta and avocado cream.
Nutrition Facts : Calories 467 calories, Fat 21g fat (10g saturated fat), Cholesterol 67mg cholesterol, Sodium 1773mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 5g fiber), Protein 24g protein.
SEARED SCALLOPS, POLENTA, DEMI-GLACE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
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
Tips:
- Choose fresh, high-quality scallops. Look for scallops that are plump and have a slightly sweet smell. Avoid scallops that are slimy or have a strong fishy odor.
- Pat the scallops dry before searing them. This will help them to sear evenly and prevent them from sticking to the pan.
- Season the scallops simply with salt and pepper. You don't want to overwhelm the delicate flavor of the scallops.
- Sear the scallops over high heat for 2-3 minutes per side. This will create a nice crust on the outside while keeping the inside tender and juicy.
- Let the scallops rest for a few minutes before serving. This will allow the juices to redistribute throughout the scallops.
- Serve the scallops immediately with your favorite sides. Some popular options include polenta, avocado cream, or roasted vegetables.
Conclusion:
Seared scallops are a delicious and elegant dish that is perfect for a special occasion. They are easy to make and can be customized to your liking. With a little practice, you can create a restaurant-quality meal at home.
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