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

Summary

Difficulty LevelEasyServings4
CuisineCourse
TasteMethod
Main Ingredient,

Ingredients

 Sweet butter1⁄2 Cup (8 tbs) (1 Stick)
 Holy trinity1 Teaspoon
 Onion1 , diced
 Red bell pepper1
 Yellow bell pepper1
 Green bell pepper1
 Celery stalks1
 Minced fresh thyme1⁄4 Cup (4 tbs)
 Vegetable stock/Chicken stock3 Cup (48 tbs)
 Polenta1 Cup (16 tbs) (Quick Variety)
 Grated asiago cheese2 Cup (32 tbs)
 Grape seed oil1⁄4 Cup (4 tbs)
 Scallops12 Large
 Truffle oil1 Teaspoon
 Lump crab meat1 Pound
 Claw crabmeat1 Pound
 Seafood stock/Chicken stock4 Cup (64 tbs)
 Heavy cream2 Cup (32 tbs)
 Brandy1⁄4 Cup (4 tbs)
 Beurre manie1 Tablespoon (Equal Parts Butter & Flour Kneaded Together)
 Butter1⁄4 Cup (4 tbs)
 Brown sugar1⁄4 Cup (4 tbs)
 Pecan halves1⁄2 Cup (8 tbs)
 Water1⁄4 Cup (4 tbs)
 Cajun spice To Taste
 Dijon mustard1⁄4 Cup (4 tbs)
 Minced garlic1 Tablespoon
 Minced shallots2 Tablespoon
 Molasses2 Cup (32 tbs)
 Grapefruit2 Cup (32 tbs), divided
 Balsamic vinaigrette2 Cup (32 tbs)
 Olive oil2 Cup (32 tbs)
 Salt To Taste
 Pepper To Taste
 Spiced pecans1⁄2 Cup (8 tbs)
 Grapefruit2 , peeled and divided
 Goat cheese1⁄4 Cup (4 tbs)
 Greens1⁄4 Cup (4 tbs) (Farmers)

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 mg

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

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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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.
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