Indulge in the rich flavors of pan-seared scallops served over creamy prosciutto polenta. This dish combines the delicate sweetness of scallops with the savory richness of prosciutto and Parmesan cheese, creating a luxurious seafood experience.
Ingredients: 12 large sea scallops. Salt and pepper to taste. 2 tablespoons olive oil. 1 cup yellow cornmeal. 4 cups chicken or vegetable broth. 4 slices prosciutto, chopped. 1/2 cup grated Parmesan cheese. 2 tablespoons butter. 2 cloves garlic, minced. 2 tablespoons chopped fresh parsley.
Instructions: Use salt and pepper to season the scallops. In a pan, heat the olive oil over medium-high heat. Sear the scallops for two to three minutes on each side, or until they are golden brown and cooked all the way through. Take it out of the pan and set it aside. Set broth on low heat in a different pot. Slowly add the cornmeal while whisking and stirring all the time to avoid lumps. Add the chopped prosciutto to the polenta mixture and keep cooking, stirring often, until it gets thicker. Mix in the butter and Parmesan cheese until they melt and are fully mixed in. Add minced garlic to the same pan that was used for the scallops and cook until it smells good. Put scallops on top of prosciutto polenta and sprinkle chopped parsley on top.
Prep Time: 15 minutes
Cook Time: 20 minutes
Lucy Victoria Yoga
