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!
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. I’ve included an easy DIY tomato jam/sauce recipe at the end of this post if you don’t want to purchase pre-made jam. Either way, you’ll get wonderful results!
Want more delicious scallop recipes? Click here for a low carb, fennel-crusted scallop dinner with creamed spinach. Yummmm.
Grilled Scallops with Heirloom Tomato Jam over Polenta
- 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
- 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.
To make Tomato Jam-Sauce:
- 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
- Whisk together oil, vinegar, sugar, scallions, lime juice and pepper flakes.
- Stir mixture into skillet that bacon was cooked in (along with bacon still in it), and heat through
- Turn off heat and stir in tomatoes. Season with salt and pepper and cover to keep warm.