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Home | Recipes | Seared Scallops & Polenta
Dinner

Seared Scallops & Polenta

  • Chef Brooks Buchanan
  • Sysco Sacramento
  • Prep

    15min

  • Cook

    7min

  • Servings

    1

Email article

Make sure you drain and pat dry your scallops before cooking. Not drying the scallops will prevent them from getting a nice sear.

Ingredients

Your items have been added.

Directions

  1. Heat oil in pan until oil is reaching smoke point and add dry scallops to the pan. Turn heat to medium low and allow scallops to brown for 2-3 mins. Add 2 tbsp. butter to pan. When butter is completely melted, use a spoon to baste the scallops with the butter and oil mixture. When scallops show browning on edges, flip over scallops and continue to butter baste them. After 2 minutes, pull scallops from pan and allow excess butter to drain.
  2. Take 3 green onions, trim down 2/3 of the way and use only remaining bottom 1/3. Cut the green onions in half. Toss with oil, salt and pepper and grill until charred.
  3. Take 1 slice of prosciutto and deep fry at 350 degrees until crispy. Drain on paper towel and reserve.
  4. Place three 2-oz. scoops of heated cheddar grits on a rectangular plate. Stack 2 pieces of green onion on each polenta. Add 1 scallop onto each stack. Crumble and sprinkle crispy prosciutto. Swirl Sticky Asian BBQ sauce onto plate and scallops.

Ingredient availability varies by location*

A white plate with cheese grits topped with seared scallops, with a drizzle of BBQ sauce.
Email article

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