Grilled Scallops with Heirloom Tomato Jam over Cheese Polenta

Grilled Scallops with Tomato Jam over Cheddar Polenta

Grilled Scallops with Tomato Jam over Cheddar Polenta

Scallops are way up there on my list of favorite foods, and they couldn’t be quicker or easier to cook.  Combining scallops with a jam made from our heirloom tomatoes and paired with a cheesy polenta was over-the-top delicious.  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 (HeathGlen’s jams), I just used a jar of our jam off the shelf and heated it up for the sauce.   I’ve included an easy alternative to making a simple tomato jam/sauce with this recipe, however, if you would rather make your own.  Either way, you’ll get wonderful results!

Grilled Scallops with Heirloom Tomato Jam over Cheese Polenta

(adapted from a recipe found in CuisineAtHome)

Ingredients:

  • 3-6 strips bacon, diced
  • 2 Tbsp. olive oil
  • 8-oz. jar heirloom tomato jam (see below to make your own version)
  • 16 large sea scallops (about 16 oz.)
  • 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 dosher salt and hot pepper sauce

Directions:

  1. Preheat grill to medium-high heat.
  2. Fry bacon pieces in large skillet and pour off most of drippings.
  3. Make tomato jam (below) or add jar of tomato jam to a small saucepan and gently heat until consistency of sauce
  4. Using two skewers for each kebab, thread three to four scallops for each serving, set aside
  5. Start polenta:  Bring water and milk to boil in large saucepan over medium heat.
  6. While waiting for water/milk to come to boil, place scallops on grill.  Grill both sides until cooked through 3-4 minutes per side.  Watch timing for scallops while making polenta.  Scallops will get rubbery if cooked too long.  Better to undercook rather than overcook.
  7. 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 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 taste

Directions:

  1. Whisk together oil, vinegar, sugar, scallions, lime juice and pepper flakes.
  2. Stir mixture into skillet that bacon was cooked in (along with bacon still in it), and heat through
  3. Turn off heat and stir in tomatoes.  Season with salt and pepper and cover to keep warm.

To serve:  Place a serving of polenta on each plate and top with scallop skewer.  Drizzle tomato jam-sauce over scallops and polenta.

, , , ,

One Response to Grilled Scallops with Heirloom Tomato Jam over Cheese Polenta

  1. **Please note: In the first rendition of this recipe, I forgot the ingredient proportions for the polenta. It is fixed now, but I’m sorry if it frustrated anyone!

Powered by WordPress. Designed by Woo Themes

UA-29132463-1
%d bloggers like this: