Recipe courtesy of Stuart O'Keeffe
Total:
50 min
Active:
30 min
Yield:
16 servings
Level:
Easy

Ingredients

Directions

Using a blender, combine all of the pesto ingredients and blend until roughly chopped, but do not pureed.

Slice the polenta into 1/4-inch thick slices. Using a circular cutter, cut out 16 rounds.

Coat a nonstick pan with olive oil and put over medium-low heat. Add the polenta rounds and sear them until crispy.

Heat another nonstick pan, coated with olive oil over medium heat and add the scallops. Sear them on each side until they have a nice brown caramelization. Season with salt and pepper, to taste. Arrange the polenta rounds on a platter and top each with a scallop. Garnish with pesto and serve.

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

IDEAS YOU'LL LOVE

Seared Scallops

Recipe courtesy of Alton Brown

Seared Sea Scallops

Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

Recipe courtesy of Tyler Florence

Pan-Seared Rib-Eye

Recipe courtesy of Alton Brown

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Pan Seared Chicken Breast

Recipe courtesy of Cheryl Smith

Basic Polenta

Recipe courtesy of Giada De Laurentiis

Pan-Seared Branzino with Tomato and Capers

Recipe courtesy of Giada De Laurentiis

Pan-Seared Salmon with Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

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