Chef Amanda Palomino’s Seared Scallops

Directions

• Creamy Polenta
• In a large pot, bring the water to a boil over medium-high heat. Once the water is boiling, gradually add the polenta while whisking continuously to prevent lumps from forming.
• Reduce the heat to low and let the polenta simmer for about 30 minutes, stirring occasionally to prevent sticking to the bottom of the pot.
• After 30 minutes, the polenta will have thickened. Add the heavy cream, grated parmesan cheese, and unsalted butter to the pot, stirring until everything is well combined and the cheese is melted.
• Continue cooking the polenta for another 5-10 minutes until it reaches your desired consistency. If it’s too thick, add more water or cream to thin it out.
• Season with salt and pepper to taste.
• Seared Scallops
• While the polenta is cooking, prepare the scallops. Pat the scallops dry with paper towels.
• Heat the oil in a large skillet over high heat. Once hot, sear the scallops in a little bit of cooking oil for 2-3 minutes, or until they are golden brown and slightly caramelized.
• Add the diced chorizo and then flip the scallops.
• Add the butter, basting the scallops until melted.
• Add the shallots, tomatoes, and garlic. Cook for ~ 60 seconds or until tomatoes are softened.
• To serve, spoon the creamy polenta onto a plate and top with the seared scallops, chorizo, and cherry tomatoes. Drizzle the butter sauce over the scallops and polenta and garnish with arugula.