Quick Summary: Perfectly grilled scallops served over creamy cheese polenta and drizzled with sweet-savory tomato jam. An elegant dish that comes together in 30 minutes, perfect for a weeknight dinner or entertaining. Prep: 15 min | Cook: 30 min | Serves: 3
Jump to: How to Make Polenta? | Ingredients | How to Cook Scallops? | Using Indoor Grill | More Scallop Recipes | FAQ
Scallops are one of my favorite proteins because they cook in about two minutes and taste ever-so luxurious.
This dish layers them over creamy cheese polenta and finishes with a drizzle of tomato jam for sweetness and acidity. The whole thing comes together in 30 minutes.
I grow heirloom tomatoes at HeathGlen Organic Farm and make tomato jam every summer, but a store-bought jar works perfectly well.
Tips for Making Great 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 30 minutes with a little stirring involved.
If you want to cut the time, use a finely ground cornmeal, or grind you coarse meal in a food processor. Some people will make a slurry of cornmeal and water ahead of time to hasten the process.
The main thing is you don’t really want it to be “gritty”. It should be creamy with a bit of chew. That comes from stirring it in liquid enough to hydrate all of the kernels.
Water or Milk for Polenta?
Water is the classic Italian preference, mainly so that the corn flavor of the polenta is not masked by a heavier liquid. Some people prefer using milk, which gives you a really rich cornmeal mush that may not be desirable to many. I opted for mostly water with a tad bit of milk.
Either way the liquid should be a ratio of approximately 5:1, liquid to polenta.
An alternative to polenta which would be just as scrumptious would be a fresh sweet corn puree
How to Cook Scallops
Scallops cook in about 2 minutes per side. The key is high heat and dry scallops.
- Pat them thoroughly with paper towels before seasoning.
- When the grill or pan is very hot, add the scallops and don’t move them until they release easily and have a golden crust.
- Overcooked scallops turn rubbery, so err on the side of less time.
Ingredients for Scallops and Tomato Jam Over Polenta
The following photo shows you all the ingredients you will need for this recipe. For details on measurements, see the recipe below.
How to Make Grilled Scallops with Tomato Jam and Polenta
- Bring water and milk to a boil, whisk in cornmeal gradually, and stir until thick and creamy (about 30 minutes for coarse cornmeal).
- Stir in shredded cheese. While polenta thickens, warm tomato jam in a small saucepan.
- Skewer scallops, season, and grill for 2 minutes.
- Serve polenta topped with scallops, drizzled with tomato jam, and garnished with bacon and scallions.
Cooking Scallops on an Indoor Grill
Scallops are one of the quickest, easiest, tastiest things to make in my mind. I placed 4 scallops on a skewer and placed them on a preheated indoor grill Cuisinart Griddler Delux, just before the polenta was done. Scallops only need about 2 minutes to cook. Too long and they become rubbery.
More Recipes Using Scallops
This low carb, fennel-crusted scallop dinner with creamed spinach is a definite winner. Yummmm.
Or try this low carb scallops with a grapefruit sauce…..very unique!
FAQ
No. Cornmeal is a grain and not compliant with slow carb. Substitute cauliflower mash for a low-carb version.
Sharp cheddar, parmesan, or gouda all melt well and add flavor. Use what you have on hand.
Yes. An 8-ounce jar works perfectly. Look for tomato jam with balanced sweetness, or make your own using the recipe in the notes.
Yes. Polenta firms up as it cools but can be reheated with a splash of water or milk and stirred until creamy again.
They should be opaque and slightly firm to the touch. The center can still be slightly translucent. If they feel rubbery, they’re overcooked
For 45+ more recipes focused on fish and seafood, check out my fish & seafood category.
Grilled Scallops with Heirloom Tomato Jam over Polenta
Equipment
- 1 large Pot
- griddler or indoor grill
- Skewers
- 1 small Pot
Ingredients
- 4 Strips bacon optional; cooked ahead and crumbled
- ¼ cup scallions optional; finely chopped
- 12 Large sea scallops
- 8 oz. jar tomato jam see end of post for a DIY tomato jam sauce
- 4 ½ cups water
- ¾ cup milk
- ½ tsp kosher salt
- ¾ cup yellow cornmeal
- ½ cup shredded cheese Sharp cheddar, parmesan or gouda all work well
Instructions
- Fry bacon pieces in large skillet, if using (they are optional). Crumble and put aside. Mince scallions and set aside with bacon. Skewer the scallops (4 to a skewer) and dust with salt and any seasoning you prefer (ground fennel is my favorite). Set aside.4 Strips bacon, 1/4 cup scallions, 12 Large sea scallops
- Start polenta: bring water and milk to boil in large saucepan over medium heat. Add salt. When water-milk mixture has come to boil, very gradually whisk in cornmeal. Cook, stirring often, until polenta is thick, about 30 minutes with coarse cornmeal and about 10 minutes with finely ground cornmeal.Stir every 5-10 minutes until it is thickened to your desired consistency.4 1/2 cups water, 3/4 cup milk, 1/2 tsp kosher salt, 3/4 cup yellow cornmeal
- While polenta is thickening, heat 8 oz jar of tomato jam sauce in a small saucepan over low heat until it is the consistency of sauce (alternatively make your own tomato jam sauce as detailed In the notes section of this recipe card). Turn on indoor griddler to get to temp.8 oz. jar tomato jam
- When polenta is 5 minutes or so from your desired thickness, place scallops on griddler and grill for a couple of minutes (do not overcook).Stir polenta again and if thick enough for you, remove from burner and add shredded cheese.1/2 cup shredded cheese
- To serve: Place a serving of polenta on each plate and top with scallop skewer. Drizzle tomato jam-sauce over scallops and polenta.Sprinkle with chopped scallions and chopped bacon bits if desired.
Video
Notes
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 tasteThank
**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!
I may have to try this recipe!
Let me know how it turns out if you do!