Grilled Scallops with Heirloom Tomato Jam over Polenta
This recipe is an all-around winner. The jam adds a slight sweetness, the polenta adds texture and creamy substance and the scallops are done in minutes. Delicious for weeknight or an elegant dinner!
8oz.jar tomato jamsee end of post for a DIY tomato jam sauce
4 ½cupswater
¾cupmilk
½tspkosher salt
¾cupyellow cornmeal
½cupshredded cheeseSharp 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 ginely 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