Lemon-Garlic Scallops and Polenta

Apparently I don't have a "seafood" label, so we're calling this Fish.  I don't cook with shellfish often, primarily due to cost.  99 Ranch had a good price on some huge frozen scallops, so I bought a pound.  I had intended to make pasta for them, then got the notion to do polenta instead.  Well, technically cornmeal mush, since that's what I'm using instead of fine polenta.  This isn't quite cheesy grits, but pretty close.

I'm starting with this recipe from Serving Dumplings.  I don't like capers, so they're gone from this version.  I'm adding a bit more lemon juice and some wine instead, and making the dill more important.  I did like the idea of Parmesan polenta, so we're keeping that.

The whole dish comes together fairly quickly.  I made sure to put the vegetables in the oven first, since everything else is done in 10 minutes.  Depending how well you multi-task, you can stir the polenta while monitoring the scallops, then set both aside to make the sauce.  If it has been one of those days, then make the polenta first, plate it, and put it in a 200ºF oven to stay warm while you cook the scallops and sauce.

Polenta

1 C fine polenta or cornmeal
1/2 tsp salt
1-1/2 ish C unsalted vegetable or chicken stock
1 C milk
1/4 C grated Parmesan

1.  I'm not a believer in "gently sprinkle the dry polenta over boiling water".  I always get clumps.  Stir together polenta, salt, stock, and milk in a 2 quart saucepan.  Let sit 5 minutes and stir again, to make sure everything is moistened.

2.  Turn on stove to medium.  Stirring frequently, bring to a low boil.  Cook 5 minutes.  If the polenta thickens too much, add more broth or milk to desired consistency.  I was going for just a bit more firm than soup, and hit that magic balance.

3.  Stir in Parmesan cheese until melted.  Set aside off the heat and stir every few minutes until ready to serve.  Turn on stove on lowest heat if necessary.  You can also plate the polenta or put it in a bowl and keep it in a low oven.

Scallops

1 Tb olive oil
2 Tb unsalted butter
1 lb scallops, any size
4 cloves garlic, minced
1/4 C diced onion or shallot
1/2 C dry white wine (optional)
salt and pepper to taste
1 tsp dry dill or 1 Tb fresh, chopped
1/4 C lemon juice
2 Tb cream, optional

1.  Heat olive oil and 1 Tb butter in a 10" skillet over medium-high heat.  When a drop of water dances, add scallops.

2.  I was quite disappointed in how much water the scallops gave off, and how small they ended up.  They steamed more than seared, so I never really got that charred bottom you want.  Cook 5 minutes per side, 3 if they're tiny.  Remove scallops to a plate while you make the sauce.

3.  Keep the heat high to boil off remaining scallop juice, then deglaze with wine, if using.  You can use water or broth otherwise.

4.  Add remaining 1 Tb butter and cook the garlic and onion in it.  Add lemon juice, salt, pepper, and dill.  If you want to thicken the sauce with cream, turn the heat down to low first so you don't curdle it in the acidic mixture.

5.  Add scallops back in to reheat and coat with the sauce.  Serve over or beside polenta.

Difficulty rating  :)