- 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
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.