SEARED SCALLOPS ON POLENTA WITH GRILLED CORN SUCCOTASH

Succotash:

:3 Corn on the cobs (removed)

1 Smal Yellow Zucchini

6-8 Whole Flat Green Beans

1 Serrano Chilli Pepper

5 Pieces Meadowbrook Smoked Bacon

1 Can of Baby Lima Beans

(540ml) 100Grams Cherry Tomatoes

½ Small White Onion

½ Cup of Java Jack’s Million-Dollar Relish

8-10 Fresh Basil leaves

PROCEDURE:

Preheat grill to 350F. Prepare zucchini by slicing in half lengthwise. Toss whole corn, beans, zucchini and serrano chili in oil and season with salt and pepper. Grill vegetables until slightly charred and set aside to cool. Once cooled, remove corn from the cob and set aside. Chop the zucchini, beans and chili to a small to medium dice and set aside. Put a pan on medium heat and add diced bacon strips, stirring often to ensure even rendering of the fat. Remove bacon from pan, saving half the fat in the pan. Add in the small diced white onion and cook until golden brown. Drain the can of lima beans and rinse with cold water. Add beans and prepared grilled vegetables into the pan and season to taste. Toss in million-dollar relish to warm through.

Polenta: 

1 cup of white oatmeal (fine grind)

4 3/4 cups of chicken stock (divided)

3 tbsp butter

¼ cup Heavy Cream

Salt & Pepper to taste

PROCEDURE:

In a medium pot, bring4 cups of chicken stock to a simmer. Add in cornmeal and reduce heat to low, stirring often. Slowly add in rest of chicken stock, ¼ cup at a time, stirring often. Once all of the chicken stock is added and polenta is a creamy texture and cooked through add in butter, cream and salt. Ensure to whisk often to avoid any lumps that may form. Addin more water if necessary to keep the polenta a silky texture. Season to taste.

SCALLOPS:

Remove abductor muscle from scallops and pat dry on paper towel. Ensure to dry well as it will help to caramelize the scallop. Season liberally with salt. Preheat a pan on a medium to high heat with a bit of neutral cooking oil. Add in scallops, making sure not to over crowd the pan, working in batches if necessary. Flip the scallops once a nice golden brown crust forms on one side. Cook to desired doneness.

PLATING:

Spread the creamy polenta on the bottom of a plate or bowl. Add the warmed succotash on top, keeping it in the middle of the polenta. Top with seared scallops and garnish with halved cherry tomatoes and fresh basil leaves. Enjoy!

Recipe by: Crissie Brenton