grape seed oil | thebrookcook

Scallops and Polenta

I have a soft spot for quick, easy, and pretty comfort food dishes! This dish is very reminiscent of one of our household favorites- shrimp and grits. Traditionally, we make that special dish from Charleston, South Carolina at Easter-time. Maybe this version should be our fall variation! 🙂

This recipe was adapted from Bon Appetit, via The Gourmet Gourmand. We ate it with sautéed broccoli rabe and broccoli on the side. Lovely!

Yield: Serves 2

1/2 cup dried polenta (I used Bob’s Red Mill brand; do NOT use instant polenta for this recipe)
2 1/2 cups water
coarse salt
freshly ground black pepper
1/4 cup freshly ground Parmigiano-Reggiano (I also added a little bit of shredded Gruyère)
8 sea scallops, side muscle removed
3 T grape seed oil
1 1/2 T unsalted butter
2 sprigs of fresh herbs such as oregano, parsley, and/or thyme, minced
1 tsp fresh lemon juice

To prepare polenta:

Bring water and 1/4 tsp salt to a boil. (I used an enameled cast iron pan.) While whisking, slowly add the polenta. Whisk frequently to avoid lumps. When mixture begins to spit, turn heat down to simmer (polenta should intermittently bubble and pop, but not rapidly).
Continue to cook, stirring often, for about 30 minutes, until polenta is thickened and soft and pulls away slightly from the edge of the pot. Add the grated cheese and season to taste with freshly ground black pepper and about 1/4 tsp of salt.

To prepare scallops and sauce:

Pat your scallops dry and season lightly with salt and pepper.
Using a regular or cast-iron skillet, bring the grape seed oil to high heat. When pan is very hot, add scallops and sear for about 3 minutes. Flip the scallops and sear on the opposite side for an additional 2 to 3 minutes, or until scallops are cooked to your liking. Remove scallops and set aside.
Reduce heat to medium-low. Add butter to the pan. Cook for 1-2 minutes or until butter is lightly browned and smells nice and nutty. Turn off heat. Finish sauce with lemon juice (carefully! It will bubble and spit). Quickly pour into bowl or serving vessel to stop the cooking process. (It can be strained through a fine mesh strainer lined with a coffee filter or cheesecloth, if desired.)
Serve scallops over bed of polenta, with a drizzle of the brown-butter sauce and minced herbs.

Note: Cooking the scallops in oil vs. butter allows you to sear them at a higher temperature for optimal sear marks and will give you more control over creating your browned butter sauce without burning the butter.

One Year Ago:

Kabocha Squash Puree with Browned Butter & Sage

Two Years Ago:

Pork Tenderloin with Mustard-Wine Sauce

Three Years Ago:

Glazed Maple Cookies

If you like this you may also like:

Grilled Pork Chops with Fried-Sage Salsa Verde and Sage Potatoes

I am such a sauce person- this dish was super saucy! Sauce on the pork chops with sauce on the side. 🙂 The recipe was adapted from a “staff-favorite” Food and Wine dish. I adapted the recipe by decreasing the olive oil and by incorporating the leftover sage-grapeseed oil into mashed potatoes with grilled scallions. This was a wonderful dish to make with my giant herb garden sage and parsley plants too. Very flavorful and tasty.

Grapeseed oil, for frying
1/2 cup sage leaves
1 medium-large shallot, minced
1 tablespoon red wine vinegar
10 T cup extra-virgin olive oil, plus more for brushing
1 cup lightly packed parsley leaves, finely chopped
2 tablespoons minced celery heart with leaves
1 tablespoon capers, rinsed, drained and minced
1 1/2 teaspoons minced thyme
Kosher salt
freshly ground black pepper
six 3/4-pound boneless pork chops, about 1 inch thick
1 1/2 pounds gold potatoes
6-8 scallions, grilled
milk, to taste

In a small saucepan, heat 1/4 inch of grapeseed oil until shimmering. Add the sage and fry over moderate heat, stirring, until the sizzling stops and the leaves are crisp, 2 minutes. Using a slotted spoon, transfer to paper towels to drain.
In a mini food processor, mince the shallot. Add the vinegar and let stand for 5 minutes. Add the parsley, celery, capers and thyme and pulse to mince; season with salt and pepper. Pulse in the olive oil.
Meanwhile, bring the potatoes to a boil in a large pot of salted water. Cook until tender, about 15 to 20 minutes. Drain and mash.
Light a grill or preheat a grill pan. Brush the pork chops with olive oil and season generously with salt and pepper. Grill over moderate heat, turning once, until lightly charred and an instant-read thermometer inserted near the bone registers 135°, 12 to 14 minutes. Transfer the chops to a platter and let rest for 5 minutes.
Lightly brush the scallions with olive oil. Grill until tender. Coarsely slice.
Stir the fried sage leaves into the salsa verde and serve with the pork chops.
Stir the sage-grapeseed oil into the mashed potatoes, small amounts at a time, with milk, to taste, to achieve desired texture. Stir in the chopped grilled scallions. Season with salt and pepper.