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Grilled Scallops with Heirloom Tomato Jam over Cheese Polenta

Grilled Scallops with Heirloom Tomato Jam over Cheese Polenta

Scallops are way up there on my list of favorite foods, and they couldn’t be quicker or easier to cook.  This recipe for grilled scallops with heirloom tomato jam is served over cheese polenta or a corn puree for over-the-top delicious!

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Scallops and Heirloom Tomato Jam over Polenta
Scallops and Heirloom Tomato Jam over Polenta

Tips for Making Great Scallops with Heirloom Tomato Jam over Polenta

Although I have always loved eating polenta, I have never actually made it, thinking it was too fussy to deal with.  This polenta was as easy as could be however, and cooked up perfect in about 5 minutes.  An alternative to polenta which would be just as scrumptious would be a fresh sweet corn puree

Since we make and sell the heirloom tomato jam, I just used a jar of our jam off the shelf and heated it up for the sauce.  

If you prefer making your own tomato jam/sauce, here is an easy recipe. Either way, you’ll get wonderful results!

To make Tomato Jam-Sauce:

Ingredients:

  • 2 Tbsp olive oil
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp. sugar
  • 2 Tbsp minced scallions
  • 1 1/2 tsp lime juice
  • 1/4 tsp red pepper flakes
  • 2 medium tomatoes, diced
  • sea salt and freshly ground black pepper to taste

Directions:

  1. Whisk together oil, vinegar, sugar, scallions, lime juice and pepper flakes.
  2. Stir mixture into skillet that bacon was cooked in (along with bacon still in it), and heat through
  3. Turn off heat and stir in tomatoes.  Season with salt and pepper and cover to keep warm.

Other Recipes Using Scallops

This low carb, fennel-crusted scallop dinner with creamed spinach is a definite winner. Yummmm.

Seared scallops on a bed of creamed spinach
Seared scallops on a bed of creamed spinach

Or try this low carb scallops with a grapefruit sauce…..very unique!

Low carb dinner of seared scallops in grapefruit butter sauce
Low carb dinner of seared scallops in grapefruit butter sauce

Grilled Scallops with Heirloom Tomato Jam over Polenta

Scallops and Heirloom Tomato Jam over Polenta
This recipe is an all-around winner. The jam makes it easy, the polenta adds filling substance and the scallops are done in minutes. Delicious for weeknight or an elegant dinner!
5 from 3 votes
Prep Time 15 mins
Cook Time 30 mins
Servings 5
Calories 386
Author Dorothy Stainbrook

Ingredients

  • 3-6 strips bacon diced
  • 2 Tbsp. olive oil
  • 8- oz. jar tomato jam see end of post for a DIY tomato jam
  • 16 oz sea scallops
  • 2 1/2 cups water
  • 1/2 cup milk
  • 3/4 cup yellow cornmeal
  • 1 cup shredded sharp Cheddar cheese 4 0z; I have used Gouda also for a more mellow taste
  • 1/4 cup chopped scallions optional
  • 1/2 tsp each kosher salt and hot pepper sauce

Instructions
 

  • Preheat outdoor grill or indoor pannini grill to medium-high heat.
  • Fry bacon pieces in large skillet and pour off most of drippings.
  • Heat 8 oz jar of tomato jam in a small saucepan until it is the consistency of sauce (alternatively make your own tomato jam sauce as detailed at the end of the post)
  • Thread three to four scallops onto metal skewers and set aside
  • Start polenta: Bring water and milk to boil in large saucepan over medium heat.
  • While waiting for water & milk to come to boil, place scallops on grill. Grill both sides until cooked through (about 2 minutes per side). Do not overcook scallops or they will get rubbery. Better to undercook rather than overcook.
  • When water-milk mixture has come to boil, gradually whisk in cornmeal. Cook, stirring often, until polenta is thick, about 3 minutes (cooking time will vary according to type of cornmeal. 3 minutes was for ground cornmeal, not coarse).
  • To serve:  Place a serving of polenta on each plate and top with scallop skewer.  Drizzle tomato jam-sauce over scallops and polenta.

Nutrition

Calories: 386kcalCarbohydrates: 26gProtein: 22gFat: 21gSugar: 4g
Did you make this recipe?If you tried this recipe, please give it a 5-star rating! To do this, just click on the stars above. And don’t forget to tag me at @dorothy_stainbrook_heathglen, if you share a picture on Instagram! You can also tag me at #heathglen!

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There are some wonderful coaches and the testimonials will tell you what you need to know.  Contact me at dsheathglen@gmail.com to get a referral to some of the tested, experienced online coaches on Coach.me

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Recipe Rating




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Dustin

Friday 13th of August 2021

I may have to try this recipe!

dorothy stainbrook

Friday 13th of August 2021

Let me know how it turns out if you do!

Dorothy Stainbrook

Saturday 15th of September 2012

**Please note: In the first rendition of this recipe, I forgot the ingredient proportions for the polenta. It is fixed now, but I'm sorry if it frustrated anyone!

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