Grilled Kodiak Scallops
and Polenta Fritters
Make fritters and pepper sauce in advance!
•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.
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