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Creole Polenta with Seared Scallops

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Cooking tips and techniques from the nation's finest chefs. Chef John Mims of Carmines Creole Café in Bryn Mawr PA makes Seared Scallops at the Ferguson showroom in Cherry Hill New Jersey
  Sweet butter 1⁄2 Cup (8 tbs) (1 Stick)
  Holy trinity 1 Teaspoon
  Onion 1 , diced
  Red bell pepper 1
  Yellow bell pepper 1
  Green bell pepper 1
  Celery stalks 1
  Minced fresh thyme 1⁄4 Cup (4 tbs)
  Vegetable stock/Chicken stock 3 Cup (48 tbs)
  Polenta 1 Cup (16 tbs) (Quick Variety)
  Grated asiago cheese 2 Cup (32 tbs)
  Grape seed oil 1⁄4 Cup (4 tbs)
  Scallops 12 Large
  Truffle oil 1 Teaspoon
  Lump crab meat 1 Pound
  Claw crabmeat 1 Pound
  Seafood stock/Chicken stock 4 Cup (64 tbs)
  Heavy cream 2 Cup (32 tbs)
  Brandy 1⁄4 Cup (4 tbs)
  Beurre manie 1 Tablespoon (Equal Parts Butter & Flour Kneaded Together)
  Butter 1⁄4 Cup (4 tbs)
  Brown sugar 1⁄4 Cup (4 tbs)
  Pecan halves 1⁄2 Cup (8 tbs)
  Water 1⁄4 Cup (4 tbs)
  Cajun spice To Taste
  Dijon mustard 1⁄4 Cup (4 tbs)
  Minced garlic 1 Tablespoon
  Minced shallots 2 Tablespoon
  Molasses 2 Cup (32 tbs)
  Grapefruit 2 Cup (32 tbs), divided
  Balsamic vinaigrette 2 Cup (32 tbs)
  Olive oil 2 Cup (32 tbs)
  Salt To Taste
  Pepper To Taste
  Spiced pecans 1⁄2 Cup (8 tbs)
  Grapefruit 2 , peeled and divided
  Goat cheese 1⁄4 Cup (4 tbs)
  Greens 1⁄4 Cup (4 tbs) (Farmers)

In medium sauce pan melt butter then add Holy Trinity, thyme and garlic. Cook till Vegetables are clear. Add stock and bring to a boil. When mixture is boiling whisk in Polenta Stirring Constantly till thick, about 5 minutes then add Cheese. Cover till ready to serve.

In Large sauté Pan, heat grapeseed Oil till smoking. Carefully add scallops to hot oil and sear on both sides till brown and crusty. Immediately place over polenta and generously drizzle with truffle oil.

Cream of Crab Soup:
In medium large soup pot, add First 4 Ingredients and bring to a boil. When boiled lower temperature & simmer for 10 minutes. Add this point add brandy and thicken with Beurre Manie adjust seasoning with salt & pepper.

Carmines House Salad:
In a large Pan melt Butter, add remaining ingredients and simmer on Medium low heat for 5 minutes. Pour mixture over parchment paper till they come to room temperature.

In blender add first 6 ingredients and blend till smooth slowly drizzle olive oil till oil is gone adjust with salt & pepper.

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Recipe Summary

Difficulty Level: 
Main Dish
Scallop, Seafood
Make your scallops more interesting by simply searing and serving over a creole style polenta. Look at this amazing video is definitely impressive and offers you a great idea for a wonderful meal. Watch the video and try out this recipe for healthy meal for your family.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 3908 Calories from Fat 2685

% Daily Value*

Total Fat 305 g469.3%

Saturated Fat 88.4 g442.2%

Trans Fat 0 g

Cholesterol 490.4 mg163.5%

Sodium 2946.3 mg122.8%

Total Carbohydrates 233 g77.6%

Dietary Fiber 14.5 g57.9%

Sugars 127 g

Protein 76 g151.3%

Vitamin A 127.6% Vitamin C 435%

Calcium 117.7% Iron 68.6%

*Based on a 2000 Calorie diet

Creole Polenta With Seared Scallops Recipe Video