Polenta Cakes with Rosemary Scallops and GreensContributed by: customer Ray MoodyPolenta Cakes with Rosemary Scallops and Greens
Directions
Bring water and salt to a boil. Slowly add the grits while stirring. Simmer the mixture while continuing to stir until very thick. Scoop the finished polenta onto a baking sheet lined with parchment paper. Form the polenta into a ¾ inch thick rectangle and allow to cool in the refrigerator. When cool use a biscuit cutter to cut the polenta into cakes.
Spear the scallops with the rosemary skewers. In two separate chefs pans split the butter and add the polenta cakes to one and the rosemary speared scallops in the other. Cook the scallops until firm and golden and the polenta cakes the same. When finished drain both on towels. Gently toss the greens with the lemon juice and olive oil. Plate by placing a scallop onto a polenta cake and add a small amount of greens. Makes 4 servings. |
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