I haven’t been very faithful with the daily menus for a good reason… I’m not cooking all that much because I’ve been alone for the past week, and I’m preparing to travel to the world capital of gourmet food… no, not Paris… Lyon. I’m spending a week in Annecy, France, and 3 days doing what I know best… eating.
To get in the mood, I made this very easy dinner for myself and my husband before he left. So simple, yet really tasty. You’ll need:
- 8 large sea scallops
- 1 cup of corn grits (also known as polenta)
- 2 cups of water
- 2 tblsp of butter (yes, I use the real think for special occasions)
- 1 cup of finely chopped cilantro
- 1 cup of shredded cheddar cheese or any good melting cheese
- 2 cloves of minced garlic
- 1/2 cup of crushed tomatoes
- Salt and pepper to taste
1- Start with the polenta. Bring 2 cups of water with a little salt to a boil. Put in the garlic and the corn grits and with a wooden spoon start stirring.
2- Lower the heat and keep stirring until you have a thick, custard-like polenta. The more you cook, the thicker it becomes. I particularly like it very thick, my husband likes it runny, so I made it runny for him by adding more water.
3- Once you have the consistency you like, turn off the heat, and mix in the cilantro and cheddar cheese. Reserve. If you made it thick it’ll get harder as it rests.
4- The scallops are the easiest thing to do. Pat them dry and season with salt and pepper. In a large skillet, melt the butter, and under high heat put in the scallops. Cook them just 3 minutes each side until they are browned. Be careful not to overcook,
5- Heat the crushed tomatoes with a little salt and pepper to garnish your polenta.
Arrange everything the way you like. My presentation is not that good because of the runny polenta, but if you made it thick, you can almost cut it in slices and make it look prettier.
Ah! If you have leftover polenta, you can refrigerate it, cut it into slices and grill or deep-fry. It is delicious.
Hope you enjoy!