Polenta with black garlic & scallops

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.

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Gluten free
  • Makes18
  • CourseCanape
  • Prepare30 mins
  • Cook20 mins
  • Total time50 mins
  • Pluscooling, chilling

Ingredients

  • 1 tsp olive oil, plus extra for greasing
  • 100g Polenta Valsugana
  • 25g unsalted butter
  • 9 Waitrose No. 1 MSC Shetland King Scallops
  • tbsp Cooks' Ingredients Black Garlic Paste
  • ¼ x 25g pack flat leaf parsley, leaves finely chopped
  • ½ unwaxed lemon, zest

Method

  1. 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).

  2. 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.

  3. 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.

  4. 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.

Nutritional

Typical values per item when made using specific products in recipe

Energy

233kJ/ 56kcals

Fat

2.3g

Saturated Fat

0.9g

Carbohydrates

4.9g

Sugars

0.5g

Fibre

0g

Protein

3.7g

Salt

0.1g

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