Pan Seared Scallop Polenta Rounds With A Sun-Dried Tomato Artichoke Pesto
Serves: 2
Shirley Senger
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
48
Sourness
38
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Using a blender, combine all of the pesto ingredients and blend until roughly chopped, but do not pureed
2
Slice the polenta into 1/4-inch thick slices
3
Using a circular cutter, cut out 16 rounds
4
Coat a nonstick pan with olive oil and put over medium-low heat
5
Add the polenta rounds and sear them until crispy
6
Heat another nonstick pan, coated with olive oil over medium heat and add the scallops
7
Sear them on each side until they have a nice brown caramelization
8
Season with salt and pepper, to taste
9
Arrange the polenta rounds on a platter and top each with a scallop
10
Garnish with pesto and serve