Entree
4 servings
25 minutes
40 minutes
Chef Tom Fraker
1 package Melissa’s Organic Italian Herb Polenta
1 1/2 cups Chicken Stock/Broth
3/4 cup Shredded Parmesan Cheese
12 Fresh Scallops
Garlic Salt and Freshly Ground Pepper, to taste
4 tablespoons Unsalted Butter
1 Melissa’s Seedless Lemon
1 (1 3/4 oz.) can Caviar Petrossian Paris Royal Ossetra
Crumble the polenta into a saucepan and add the chicken stock. Over medium high heat, whisk until the polenta is creamy and free of lumps.
Whisk in the parmesan cheese and heat until melted, stirring occasionally so it doesn’t burn.
Season the scallops with the garlic salt and pepper. In a sauté pan, melt the butter over medium high heat. Place the scallops In the pan and sear them until golden brown. Flip them and repeat.
To plate, place equal portions of the polenta on 4 plates. Top with 3 scallops on each plate, slightly overlapping them in a row. Squeeze the lemon over the scallops and sprinkle equal portions of the caviar over the scallops.
