Pan-fried scallops with polenta recipe
Pan-fried scallops with polenta and braised cime di rapa A full-flavoured seafood supper that's quick and easy. 150g/5½oz polenta bramata or cornmeal5 tbsp olive oil300g/10½oz cime di rapa (or other greens such as spinach, chard or kale), stalks sliced into small pieces and leafy tops left whole1 garlic clove, finely slicedpinch crushed fennel seedspinch dried chilli flakes6 large scallops, cleaned and with coral intact4 large sage leaves4 anchovy fillets in olive oil, chopped1 tbsp small capersdried red chilli, chopped1 tsp aged balsamic vinegarsea salt and freshly ground black pepper 150g/5½oz polenta bramata or cornmeal 5 tbsp olive oil 300g/10½oz cime di rapa (or other greens such as spinach, chard or kale), stalks sliced into small pieces and leafy tops left whole 1 garlic clove, finely sliced pinch crushed fennel seeds pinch dried chilli flakes 6 large scallops, cleaned and with coral intact 4 large sage leaves 4 anchovy fillets in olive oil, chopped 1 tbsp small capers dried red chilli, chopped 1 tsp aged balsamic vinegar sea salt and freshly ground black pepper Method Bring 600ml/20fl oz of water to the boil with a good pinch of sea salt in a saucepan. When boiling, whisk in the polenta slowly. Turn down the heat and simmer for 30–40 minutes, or until tender. Season with salt and pepper and stir in 2 tablespoons of the olive oil. Cook the cime di rapa in a large saucepan of boiling water for 3–5 minutes, or until very tender. Drain, leave to cool slightly and then roughly chop. Heat 2 tablespoons of the olive oil in a saucepan and then add the garlic, fennel seeds and chilli flakes. Add the chopped cime di rapa and cook gently for 3 minutes. Season the scallops with salt and pepper and toss them in the remaining olive oil. Place a frying pan over a high heat and add the scallops. Sauté the scallops for about 90 seconds on each side, or until just cooked through. Turn down the heat and stir in the sage leaves, anchovies, capers and red chilli.Divide the polenta between two warmed plates. Spoon over the braised cime di rapa and then top with the scallop mixture. Drizzle the balsamic vinegar over each plate and serve. Bring 600ml/20fl oz of water to the boil with a good pinch of sea salt in a saucepan. When boiling, whisk in the polenta slowly. Turn down the heat and simmer for 30–40 minutes, or until tender. Season with salt and pepper and stir in 2 tablespoons of the olive oil. Bring 600ml/20fl oz of water to the boil with a good pinch of sea salt in a saucepan. When boiling, whisk in the polenta slowly. Turn down the heat and simmer for 30–40 minutes, or until tender. Season with salt and pepper and stir in 2 tablespoons of the olive oil. Cook the cime di rapa in a large saucepan of boiling water for 3–5 minutes, or until very tender. Drain, leave to cool slightly and then roughly chop. Cook the cime di rapa in a large saucepan of boiling water for 3–5 minutes, or until very tender. Drain, leave to cool slightly and then roughly chop. Heat 2 tablespoons of the olive oil in a saucepan and then add the garlic, fennel seeds and chilli flakes. Add the chopped cime di rapa and cook gently for 3 minutes. Heat 2 tablespoons of the olive oil in a saucepan and then add the garlic, fennel seeds and chilli flakes. Add the chopped cime di rapa and cook gently for 3 minutes. Season the scallops with salt and pepper and toss them in the remaining olive oil. Place a frying pan over a high heat and add the scallops. Sauté the scallops for about 90 seconds on each side, or until just cooked through. Turn down the heat and stir in the sage leaves, anchovies, capers and red chilli. Season the scallops with salt and pepper and toss them in the remaining olive oil. Place a frying pan over a high heat and add the scallops. Sauté the scallops for about 90 seconds on each side, or until just cooked through. Turn down the heat and stir in the sage leaves, anchovies, capers and red chilli. Divide the polenta between two warmed plates. Spoon over the braised cime di rapa and then top with the scallop mixture. Drizzle the balsamic vinegar over each plate and serve. Divide the polenta between two warmed plates. Spoon over the braised cime di rapa and then top with the scallop mixture. Drizzle the balsamic vinegar over each plate and serve.