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Sunday, January 8, 2012

Recipe: Grilled Kodiak Scallops + Polenta Fritters

Grilled Kodiak Scallops
and Polenta Fritters

Make fritters and pepper sauce in advance!

Polenta Fritters:
2 cups water or stock
2 tablespoons fresh chopped herbs (basil, parsley, oregano)
salt and fresh cracked pepper to taste
1 tablespoon virgin olive oil
2 cups yellow cornmeal (preferably coarse ground)
Bring water, oil, salt and pepper to a simmer. Pour in cornmeal in a thin stream, stirring constantly. Keep at low heat and stir with a wooden spoon to eliminate any lumps. Cook for about half an hour. Finish by adding the fresh herbs.
By cooking polenta longer, you will achieve a firm texture -- which can then be spread out, cooled and cut into shapes that have a springy resilient texture.
Spread just-cooked polenta on a greased sheet pan to about 1/2 inch thickness. The polenta can be cut into fritters after about half an hour but will be easier to work with after several hours.

Roasted Red Pepper Sauce:
10 roma tomatoes, cored
15-20 garlic cloves, peeled
1 jalapeno pepper cut in pieces
1 small red onion cut in pieces
3 tablespoons olive oil
3 roasted red peppers, peeled and seeded
2 ounces balsamic vinegar
fresh ground pepper
Toss tomatoes, garlic, jalepeno, red onion and olive oil together in saute pan and roast in 400F oven 45-60 minutes, or until tomato skin blackens and blisters. Puree in food processor with roasted red peppers, balsamic vinegar and salt and fresh ground pepper to taste.
Grilled Kodiak Scallops:
Fresh Kodiak scallops (size 10-15 per pound.)
Grill on a very hot BBQ or charbroil until medium rare (still translucent in the center) approximately one minute on each side.

Serve scallops on a bed of roasted pepper sauce and alternate each scallop with a crispy polenta fritter, top the dish with chilled ocean salad (can be found at gourmet Asian markets).

Makes about 12 servings.

One of Simyra's Favorites!

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