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.
Copyright 2003, Cat Cora, All Rights Reserved