Recipe courtesy of Stuart O'Keeffe
Save Recipe Print
50 min
30 min
20 min
16 servings



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.

Get the Recipe

Snowy Pink Coconut Bundt Cake

Show off your love of Snowball snack cakes with this decadent dessert.


Seared Scallops

Recipe courtesy of Alton Brown

Pan-Seared Rib-Eye

Recipe courtesy of Alton Brown

Pan Seared T-Bone Steak

Recipe courtesy of Food Network Kitchen

Pan-Seared Salmon with Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

Pan-Seared Rockfish with Lemon Beurre Blanc

Recipe courtesy of Robert Irvine

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

Recipe courtesy of Tyler Florence

Basic Polenta

Recipe courtesy of Giada De Laurentiis

Scallops Provencal

Recipe courtesy of Ina Garten

Grilled Scallops

Recipe courtesy of Lan Chirico

Browse Reviews By Keyword

          Latest Stories