Kerang Hitam Mentega Madu dengan Herby Polenta.
Pan seared scallops tossed with spices, honey, and a touch of butter, then served over a creamy herb swirled polenta. Serve with a simple salad and you'll have a quick and easy skillet dinner that's full of flavor.
Foto: Half Baked HarvestBahan-bahan
- 1 1/2 pounds large scallops (about 16 scallops)
- 2 tablespoons extra virgin olive oil
- kosher salt and black pepper
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 3 cloves garlic, minced or grated
- 1 pinch crushed red pepper flakes
- 3 tablespoons salted butter
- 1 tablespoon honey
- juice of 1 lemon
- 2 cups whole milk
- 1 cup instant polenta
- 1 tablespoon salted butter
- 2 tablespoons Crème Fraîche or cream cheese
- kosher salt and pepper
- 1/2 cup fresh herbs, chopped, such as basil, parsley, cilantro, and or dill
Langkah-langkah
1. Pat the scallops dry. In a medium bowl, combine the scallops paprika, cumin, garlic, crushed red pepper flakes, and a pinch each of salt and pepper. 2. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the scallops and sear on both sides until browned, about 2-3 minutes. Add the butter, and honey. Cook until the butter is golden and the scallops are opaque, about 3-4 minutes. Remove from the heat, add the lemon juice.3. Spoon the polenta into bowls. Top with the scallops and a sprinkle of fresh herbs. Squeeze lemon juice over top. Enjoy!
1. In a medium saucepan bring 2 cups water and the milk to a boil over medium heat. Slowly whisk in the polenta, stirring until the polenta is soft and thick, about 5 minutes. Stir in the butter, creme fraiche, and herbs. Season with salt and pepper. Serve warm.
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