Seared Scallops on Creamy Polenta with Broccolini
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Ingredients
  • 1 lb. large sea scallops, dry and fresh
  • 1 small bunch of broccolini, trimmed and pre-cooked
  • 1 cup of polenta, I used quick cooking polenta
  • 4 cups of low sodium chicken broth
  • 1 cup water
  • ¾ cup freshly grated Parmigiano Reggiano
  • large knob of butter
  • splash of half and half or cream
  • salt and pepper to taste
  • olive oil
Instructions
  1. Start out heating up your pan until it's screeching hot as stated in my post.
  2. Have the scallops seasoned and ready for searing as stated in my post.
  3. Proceed to make the polenta, getting the broth and water to a boil, then whisking in the polenta, lower the heat so it doesn't spit all over, but keep whisking until it all comes together.
  4. When the polenta comes together, remove from the heat and add the knob of butter and all the cheese, stir til combined then add a nice splash of cream or half and half.
  5. Get your scallops seared and ready for plating using the method I stated in my post.
  6. Pour the creamy polenta on to your platter or board, then placed the seared scallops all around and top with the cooked broccolini.
  7. Do a quick drizzle of olive oil on top and that's it, enjoy!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2018/03/seared-scallops-creamy-polenta-broccolini.html