Creole Polenta with Seared Scallops Recipe Video
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
Ingredients
Creole Polenta
1 Stick of Butter (sweet)
Holy Trinity
1 onion diced
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 stalk of celery
¼ Cup of minced Fresh Thyme
1 Tablespoon minced Garlic
3 Cups of Vegetable or Chicken Stock
1 Cup of quick Polenta
2 Cups of Grated Asiago Cheese
Scallops:
¼ Cup grapeseed Oil
12 Large scallops
Salt & Pepper
Truffle Oil
Season Scallops with Salt & Pepper
Cream of Crab Soup:
1 lb Lump Crab Meat
1 ld Claw Crabmeat
4 Cups Seafood Stock or Chicken Stock
2 Cups of Heavy Cream
¼ Cup Brandy
Beurre Manie (Equal Parts Butter & Flour Kneaded Together
Salt & Pepper to taste
Carmines House Salad:
Goat Cheese, Spiced Pecans over Greens with Molasses grapefruit Vinaigrette
Spiced Pecans
¼ Cup of Butter
¼ Cup of Brown Sugar
½ Cup Pecan Halves
¼ Cup of Water
Cajun Spice; Salt & Pepper
Vinaigrette:
¼ Cup Dijon mustard
1 tablespoon of minced garlic
2 tablespoons minced shallots
2 cups of molasses
2 cups divided grapefruit
2 cups Balsamic vinaigrette
2 cups of olive oil
Salt & Pepper
Salad Mixture:
Spiced pecans 2 grapefruit (peeled and divided)
Slices of Goat Cheese
Farmers Greens
Assembly
In large mixing bowl toss greens with vinaigrette and top with Goat Cheese
Directions
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.
Scallops:
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.
Vinaigrette:
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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Scallops:
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.
Vinaigrette:
In blender add first 6 ingredients and blend till smooth slowly drizzle olive oil till oil is gone adjust with salt & pepper.
For more information please visit: http://www.chefskitchen.tv
You can visit chefskitchen for more videos like this. We have more recipes and videos there.
Editors Review
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.Chef
