Pan Seared Scallop Polenta Rounds with a Sun-Dried Tomato Artichoke Pesto

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
16 servings
Level:
Easy

Ingredients
  • Pesto:
  • 1 can artichoke hearts, packed in water, drained
  • 1/3 cup sun-dried tomatoes, rehydrated or packed in oil
  • 1 garlic clove
  • 1/4 cup pine nuts
  • Splash olive oil
  • Pinch salt and freshly ground black pepper
  • 1 (16-ounce) prepared polenta tube
  • Extra-virgin olive oil
  • 16 small scallops
  • Salt and freshly ground black pepper
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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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