Polenta--------
1/2 c chopped mild onion or shallots
4 c chicken or veg broth
-----bring to a boil
slowly add 1 c polenta (fave brand is Golden Pheasant), stirring constantly
add 1 c fresh corn (about 2 ears) or frozen
-----simmer for 8-10 mins, stirring occasionally
add 8 ozs of mascarpone cheese or cream cheese
add 2 T fresh tarragon or preferred herb
add generous pinch of salt and desired pepper, stir thoroughly
taste for doneness, cover and set aside
Scallops---------
clean 10-12 med to large scallops (remove the small piece on the side and discard, rinse and dry)
sprinkle Old Bay Seasoning or Tony Chachere's Cajun seasoning or fave seasoning generously on both sides of all the scallops
bring a heavy skillet and 2 T EVVO (olive oil) or other fave oil to medium high heat
add scallops and let cook for about 2 mins each side
scallops should be slightly golden on the outside, avoid over cooking
plate by placing a large spoon full of polenta in the middle of the plate
place 5-6 scallops on each portion of polenta
can add chopped fresh tarragon or herb of choice on top
delicious with a side salad of arugula dressed in a zesty vinigariette....YUM!
ENJOY!
created with my dear friend Janet
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