Seared Scallops with Fontina Polenta, Ham, Saffron Hollandaise, Roasted Red Peppers and Kale

Photography By | May 30, 2018

Ingredients

SERVINGS: 4 Serving(s)
  • 1 package U15 dry-packed scallops
  • ¼ cup Father’s Country Ham, diced
  • 2 red bell peppers, roasted, peeled, seeded, thinly sliced
  • 1 bunch baby kale, or as much as desired
Polenta
  • 3 cups milk
  • 1 cup cornmeal
  • ½ cup shredded Fontina cheese
  • 1 cup cornstarch
  • 1 small pinch saffron
  • Salt and pepper, to taste
  • 2 cups oil for frying
Hollandaise
  • 5 egg yolks
  • Juice of 1 lemon
  • ½ pound butter, melted

Preparation

In a medium pan sauté scallops; set aside. Put ham, roasted red peppers and kale in the same pan. Lightly sauté and keep on low heat to keep warm.

Polenta

Bring milk to a boil in a heavy saucepan, add cornmeal in a thin stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and cover pan, then cook at a bare simmer, stirring for 1 minute after every 10 minutes of cooking, about 30 minutes. Remove from heat and whisk in Fontina until blended.

Spread polenta onto a sheet tray. Cool and cut with round cookie cutter. Cover polenta cakes with corn starch and fry in oil until crispy. Set aside.

Hollandaise

Whisk egg yolks and lemon juice vigorously over low heat (do not scramble the eggs). Slowly drizzle in butter to complete the emulsification.

To plate:

Put scallops in oven at 450° for about 3 minutes.

Spoon three pools of Hollandaise on the plate.

Place a fried polenta cake on each pool.

Place warmed scallops on top of polenta.

Place spoonful of kale–red pepper mixture on each plate.

Ingredients

SERVINGS: 4 Serving(s)
  • 1 package U15 dry-packed scallops
  • ¼ cup Father’s Country Ham, diced
  • 2 red bell peppers, roasted, peeled, seeded, thinly sliced
  • 1 bunch baby kale, or as much as desired
Polenta
  • 3 cups milk
  • 1 cup cornmeal
  • ½ cup shredded Fontina cheese
  • 1 cup cornstarch
  • 1 small pinch saffron
  • Salt and pepper, to taste
  • 2 cups oil for frying
Hollandaise
  • 5 egg yolks
  • Juice of 1 lemon
  • ½ pound butter, melted
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