Polenta with black garlic & scallops
Juicy scallops and black garlic paste pack a classy, flavourful punch. Shape and chill the polenta triangles for up to 48 hours in advance to get ahead.
- Prepare30 mins
- Cook20 mins
- Total time50 mins
- Pluscooling, chilling
- 1 tsp olive oil, plus extra for greasing
- 100g Polenta Valsugana
- 25g unsalted butter
- 9 Waitrose No. 1 MSC Shetland King Scallops
- 1½ tbsp Cooks' Ingredients Black Garlic Paste
- ¼ x 25g pack flat leaf parsley, leaves finely chopped
- ½ unwaxed lemon, zest
Grease a 20cm square tin with oil. Bring 500ml water to the boil in a pan. Add the polenta and cook, stirring, for about 5 minutes until thick. Stir in 10g butter; season. Pour the mixture into the greased tin and level the top with a wet spatula. Set aside to cool, then chill until very firm (at least 1 hour).
Preheat the grill to high. Tip the polenta out onto a chopping board and cut into 9 squares, then cut each on the diagonal to make a total of 18 triangles. Arrange on a greased baking tray, then grill for 4-5 minutes on each side until lightly golden.
Meanwhile, pat the scallops dry (pull off and discard the orange roe, if preferred), then season. Heat a large frying pan over a high heat. Add the remaining 15g butter and 1 tsp oil; once the butter starts to sizzle, cook the scallops for 1½- 2 minutes on each side until caramelised and just cooked through. Transfer to a plate and halve each scallop horizontally.
Spread a small dollop of black garlic paste on each polenta triangle, then top with ½ a scallop. Combine the chopped parsley and lemon zest, then sprinkle over the scallops. Serve warm.
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