Slumber Party: Seared Sea Scallops on Bacon Polenta Topped with Chanterelles

Seared Sea Scallops on a bed of Bacon Polenta Topped with Chanterelles

When and why did we ladies ever stop having sleepovers? They are a brilliant invention:

1. Feigning to be wearing PJs, you can show up in stretch pants and thereby begin the evening already with an elastic waistband.
2. You don’t need to pretend that you have any self control since no one has to drive so you can consume as much wine as you possibly can.
3. The next morning you all get to wake up, relive the funnier moments of the evening (“Remember when Liesel told her adorable little dog that was just sitting there to ‘Shut Your Face!'”), and then enjoy a boozie brunch, while still wearing said stretch pants.

Yes, they are a brilliant invention indeed and I intend to bring them back. Hold onto your hats ladies, this could get wild.

 

These scallops were not slumber party fare, but I did make them a few nights ago and they are out of this world. I had something similar at Matt’s in the Market a few months back (Sea Scallops, Bacon Grits, Chanterelle Mushrooms, Fried Leeks) and was determined to recreate it ever since. This was pretty damn close and just as delicious. It isn’t inexpensive to make because the scallops and chanterelles can be a bit pricey, but it’s definitely worth the splurge and a great dish to make if you want to really impress your guests.

Seared Sea Scallops on Bacon Polenta Topped with Chanterelles

Serve with a white wine such as Tru’s Chardonnay which was perfect with it.

Serves 4 as a main

1 lb dry Sea Scallops (always get dry if you can…”wet” scallops have been treated with a solution called STP (sodium tripolyphosphate) which is gross for lots of reasons.)

1/2 lb chanterelle mushrooms, wiped clean with a damp paper towel and coarsely chopped

6 TB Butter

Splash of dry white wine

1 tsp lemon juice

1/2 cup finely chopped onions

2 cups chicken stock

2 cups water

1 cup yellow cornmeal

4 slices bacon, cooked and coarsely crumbled

1/2 cup grated Pecorino Cheese (Parmesan or cheddar would also work)

1. To get as much moisture out of the scallops as possible, set on a paper towel and set aside.
2. In a large, non-stick skillet melt 2 TB butter and add the chanterelles. Cook on low, stirring occasionally until tender, throw in the wine and lemon juice and stir until evaporated, keep on low to keep warm and give it a stir every now and then. Try and resist the temptation to eat the mushrooms right out of the pan.
3. Meanwhile, in a large saucepan over medium heat melt 3 TB butter. Add the onions and cook, stirring, until translucent, about 5 minutes. Stir in and bring to a boil 2 cups chicken stock and 1 cup water. Stir together remaining 1 cup water and 1 cup cornmeal. Gradually add the cornmeal mixture to the boiling water, reduce the heat to low, and cook stirring constantly with a wooden spoon, until the cornmeal is very thick and leaves the side of the pan as it is stirred, about 20 minutes. Add in bacon and cheese, and stir until combined. Put the pan top on and remove from heat.
4. In a cast iron skillet melt the remaining butter until very hot (nearly smoking), add the scallops, being careful not to crowd the pan (cook in batches if necessary) and cook until carmelized and golden, but not rubbery, about 3-4 minutes if you’ve got your pan hot enough.
5. Plate the polenta, add the chanterelles, and top with the seared scallops.
6. Voila!

Coconut infused quinoa, topped with a ginger vegetable medley saute and seared wild sea scallops.

I wish I had snapped a picture of this dish because it was so tasty, so easy, and so pretty.

It actually came out of my rummaging through my cupboards and fridge trying to come up with something for dinner that wouldn’t require me to leave the house. The result? Subtly infused quinoa with coconut milk, a delicious stir-fry of vegetables, and beautiful, golden-brown seared scallops.

The trick is to make this as a three-step process so that you can essentially layer it all together in the pan you’ve used to cook the quinoa. Start the quinoa, chop the veggies, cook the veggies, once the quinoa is done add the vegetables so that they’re sitting on top of the quinoa with the lid on, and then quickly sear the scallops.

This is relatively fast to do so would be great for a weeknight dinner party. Serve with a chilled white wine with a bit of bite, such as a Vinho Verde.

Coconut infused quinoa, topped with a ginger vegetable medley saute and seared wild sea scallops.

Serves 4

2 cups quinoa

3 cups coconut Milk (lite is fine if you’re concerned about the calories)

1 cup water

4 TB Olive Oil

2 TB Ginger (minced)

5 cups chopped, mixed veggies (whatever you like is fine, I did onions, peppers, mushrooms, zucchini, chard, and scallions)

Wild sea scallops (about 4-5 per person, if smaller, do more)

Quinoa: Bring three cups coconut milk and one cup water to a boil. Stir in two cups quinoa (that has been rinsed), return to a boil, and then lower heat to simmer for 15-20 minutes or until all the liquid has been absorbed. Remove from heat and leave lid on.

Mixed veggies: Heat 2 TB olive oil in a non-stick frying pan. Add the minced ginger and cook, stirring, 1-2 minutes, or until fragrant. Add the mixed veggies and cook until softened and nicely browning. Add on top of the cooked quinoa and allow to sit with the lid on, while you do the scallops.

Scallops: Heat the remaining 2 TB olive oil in the non-stick frying pan. When just about smoking add the scallops and cook until beginning to carmelize and golden brown on each side.

Serve the quinoa and the mixed vegetables in  shallow bowls and top each with scallops. Enjoy!