Friday, March 25, 2011
RASPBERRY-SAUCED SCALLOPS WITH FRIED GRIT CAKE
I love the creamy taste of sea scallops, and they seem to be in season. If you’re wondering what to do with them, then this post is for you. Sauteed in a frying pan with cold polenta, then drizzled with a raspberry vinaigrette, this is an easy and delicious way to enjoy these tender morsels from the sea.
This is not really a recipe, but rather a method for cooking. First, pat the scallops dry with clean paper towels. I like to use an iron fry pan for this, but if you don’t have one, use what you have. Get your pan hot using medium-high heat, and just put a very small amount of olive oil in it. Too much oil and you won’t get the nice brown crust on the scallops and polenta.
You can buy the polenta rolls in the refrigerated section of your grocery store, or you can make your own polenta and freeze the leftovers in small rectangles that are perfect for frying up like this. If you want to make your own, try this great recipe adapted from Southern Living. It'll be soft when you first make it. When it cools in the pan, just cut it into squares or rectangles and freeze for future use. Great with breakfast, lunch or dinner, plain or sauced. Wonderful with shrimp.
Sprinkle the scallops lightly with salt and pepper and put everything in the hot oiled pan. Let sizzle for several minutes per side, till scallops are done and polenta is creamy and soft inside.
Serve the scallops over and around the polenta and drizzle with your favorite raspberry vinaigrette. My recipe for raspberry vinaigrette is here. Green beans sauteed with onion and garlic go well with this.