from Chef/Owner Jens Nannestad Grilled Alaska Scallops Grilled scallops on a bed of roasted red pepper sauce, with crispy polenta fritters and a chilled ocean salad Serves approximately 12 as an appetizer Large fresh Kodiak Scallops (size 10-15 per pound) 5-6 oz. per serving Roasted Red Pepper Sauce 10 ea. Roma Tomatoes (cored) 15-20 ea. garlic cloves 1 ea. jalapeno pepper cut in pieces 1 ea. small red onion cut in pieces 3 tablespoons olive oil Toss together in sauté pan and roast in 400F oven 45-60 minutes, or until tomato skin blackens and blisters. Puree in Cuisinart together with: 3 ea. roasted red peppers (peeled and seeded) 2 oz. aged balsamic vinegar salt and fresh ground pepper to taste Polenta Fritters 2 cups water (or stock) 2 tablespoons fresh chopped herbs (basil, parsley, oregano) salt and fresh cracked pepper to taste 1 tablespoon virgin olive oil 2 cups yellow cornmeal (preferably course ground) Bring water, oil, salt and pepper to a simmer. Pour in cornmeal in a thin stream, stirring constantly. Keep at low heat and stir with a wooden spoon to eliminate any lumps. Cook for about a half hour. Finish by adding the fresh herbs. By cooking polenta longer, you will achieve a firm texture, which can then be spread out, cooled, and cut into shapes that have a springy, resilient texture. In this recipe we spread the just-cooked Polenta on a greased sheet pan to about 1/2 inch thickness. The Polenta can be cut into fritters after about a half hour of cooling but will be easier to work with after several hours. Procedure: Grill Alaska scallops on very hot BBQ or Char Broiler until medium rare approximately one minute on each side (needs to still be translucent in the center). Serve on a bed of roasted pepper sauce and alternate each scallop with a crispy Polenta fritter. Top the dish with chilled ocean salad (can be found at gourmet Asian markets). < back
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