Every so often we enjoy a treat. Seared scallops are, for us, one of those treats. They are expensive ingredients, but this dish couples them with inexpensive polenta and winter greens, so makes them go a long way. Full of flavour, this dish will leave you feeling well-fed and a little special as well!
The original recipe is from The Italian Deli Cookbook by Theo Randall, but as usual, we have adapted it slightly to our own taste.
These scallops and anchovies are from Stephen Harvey fishmonger at the Newton Farm Shop but all good independent fishmongers have them. Broccoli and wintergreens from the vegetable stall on Kingsmead Square, Bath.
INGREDIENTS (Serves 4)
- 12 large scallops with corals intact
- 100g coarse polenta (not quick cook)
- 400ml (14 fl oz) water
- 5 tablespoons olive oil
- 400g winter greens (try long stem broccoli, chard, spinach, kale, cavolo nero)
- 1 garlic clove (finely sliced)
- 12 sage leaves
- 1.5 tablespoons small capers in vinegar (drained) or if large, roughly chopped
- 6 salted anchovies in oil (drained and chopped)
- 2 tablespoons red wine vinegar
- seasoning (sea salt and black pepper to taste)
METHOD
- Briefly wash the scallops in cold water and pat dry with kitchen paper
- Pour 400ml water into a pan and bring to a boil. Whisk in the polenta. Reduce heat and cook until the polenta does not stick to the side of the pan (approx. 30 minutes)
- Season to taste and stir in 1tbsp olive oil. Keep warm
- Steam the winter greens until just tender. (The timing will depend on what is used. Leaves will take approx. 2-3 minutes; broccoli 4-5 minutes)
- Heat 1tbsp olive oil in a pan. Add the garlic, and winter greens and briefly cook together. Keep warm
Gently coat the scallops in 2 tbsp of olive oil- Heat a non-stick frying pan until smoking and gently
place the scallops into the pan. Sear for 1 minute on each side. Carefully remove from the pan and keep warm - Add the remaining olive oil into the scallop pan. Add the chopped anchovies, capers, sage leaves and red wine vinegar. Gently warm through
- Season to taste with black pepper
- To serve, place a spoonful of polenta onto a warm plate. Pile on the greens and top with 3 scallops (per serving). Finally, spoon over a little of the sage/caper/anchovy sauce
Gently coat the scallops in 2 tbsp of olive oilIf you would like to see us making this recipe, we have a reel up on the nearHome Instagram. Please do let me know if you try Seared Scallops with Polenta, and what you thought (I’d love to see pictures, tag us on Instagram @shopnearhome)