Recipe courtesy of Cat Cora
Total:
1 hr 8 min
Active:
25 min
Yield:
2 servings
Level:
Intermediate

Ingredients

Directions

Special equipment: 6 wooden skewers

Soak skewers in water for 30 minutes to 1 hour.

Preheat the grill. Preheat frying oil to 375 degrees F.

Marinate the scallops and beef in jerk seasoning. Let sit for 10 minutes refrigerated.

In a blender add in the roasted peppers, tomatoes, almonds, garlic, oil and vinegar. Blend well and season with salt and pepper. Set aside.

Begin skewering the beef, scallops and vegetables. Use all. Dredge the polenta in flour and fry the batons until golden brown, about 2 to 3 minutes. Remove and place on paper towels and season with salt and pepper.

On a serving plate, stack the polenta "fries" with a dollop of romesco sauce on the side. Place the skewers on top of each other and serve warm.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Shrimp Skewers

Recipe courtesy of Ina Garten

Seared Scallops

Recipe courtesy of Alton Brown

Balsamic Roasted Beef

Recipe courtesy of Ina Garten

Grilled Shrimp Skewers

Recipe courtesy of Bobby Flay

Seared Sea Scallops

Beef Bourguignon

Recipe courtesy of Ina Garten

Beef Stew

Recipe courtesy of Food Network Kitchen

Beef Tacos

Recipe courtesy of Ree Drummond

Braised Beef Brisket

Recipe courtesy of Claire Robinson

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking