Seared Scallops and Creamy Goat Cheese Polenta

If you enjoyed the Goat Cheese Salad with candied pistachios half as much as I did, it would put a smile on my face. Don’t forget it can make a nice light summer dinner as well.

Next course, seared scallops mingle with a light citrus sauce and a creamy polenta gets jazzed up with fresh mild goat cheese. These scallops are happily dusted with a gorgeous Welsh Oak Smoked Sea Salt from Halen Môn. This is a salt you will start using and never ever want to stop. I swear, I’m about to order a 1/2 kilo.

Disclaimer: I’m so not getting any benefits from promoting this product. Halen Môn was however, a generous sponsor at the previously mentioned  (many times), Plate to Page workshop. And it is with pleasure, that I pass on my recommendation. 

Hell, I carried this salt at Chez Chloe (my kitchen/specialty food store) on Orcas Island for four years! I was more than happy getting it wholesale by the case!

{Print Recipe} for Seared Scallops, Citrus Sauce and Creamy Goat Cheese Polenta

Citrus Sauce:
1T minced shallot
1/4 cup white wine (I used riesling and it was lovely)
1/2 cup orange juice
6 T cold butter chopped in small cubes
1/4 tsp white balsamic vinegar
season to taste with salt and white pepper

The use of goat cheese in this manner, came the first time for me, when I had run out of parmesan and used it in my white sauce for pasta. And loved it.

Then it went into my gravy for traditional Southern biscuits and (non-traditional) gravy.

Why not with polenta? It gives it a pleasant, mildly tangy umph. I wonder if someone who is a little freaked by goat products (Resa are you reading this) would notice?

And if you are a goat product lover then it’s a no brainer.

Creamy Polenta:
Serves 2 with generous leftovers- 
1 cup polenta
4 cups water
1/2 cup milk
1 bouillon cube
4oz fresh goat cheese
1/2 tsp salt
2 T butter

Scallops are quickly seared before serving. I used 5 scallops per person (which was myself and O) and cooked them in two batches as they tend to water up which leaves you steaming scallops instead of searing. I heat about 1 T olive oil and 1 T butter on medium high for each batch and quickly cook the little mollusks on each side for only 1 and 1/2 – 2 minutes. You don’t want to be chewing little rubber disks draped in citrus butter.

Lastly,  may I suggest with the polenta leftovers, you try heating them up and serving with a fried egg, salmon lox and creme fraiche. You will like this if you like southern grits. I know Shelly… don’t judge me. I love grits. I love Flo from Alice…. all you youngsters (and folks who didn’t grow up in the USA in the 80’s) can google that!

Tschüß,

34 responses

    • I’m ashamed to say, I had to thaw them as they didn’t fit into my schedule the day I bought them. One of those shopping frenzies when your stomach and enthusiasm make all the decisions. They were still great though and the the sauce was killer.

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  1. Yes! I’m reading this. You nut. I’ve got more food issues than a box of Kleenex has tissues. (goat cheese…. shudder) The creativity of cooking and baking are inspiring to me, even if I have to adapt. I love the way you present your dishes. You rock food. Yummy on the polenta!

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    • I love this salt. As I mentioned, I carried it in my store before. Along with it there was a line of salts from a company in Seattle that had applewood smoked salt, alder smoked salt and so on. I’ve actually thought about trying to smoke it myself. That would be a good one for Carol Ann over at RockSalt!

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  2. Wonderful, Wendy … like polenta and I like goat’s cheese – scallops I can eat if being served, but nothing I will order myself – have cooked many times – very delicate product. Love your sauce – so I will have that over the weekend with salmon from the freezer. Halen Môn salt I always used when living over there – they have a full range of salts – very exciting company met a couple of time on food expo.

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    • Thanks! I tell you the goat cheese adds just a little more dimension to the flavor I think… in many things that call for the ‘norm’ like parmesan. I loved it in my gravy for biscuits too.

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  3. I am stunned at the beauty of these scallops and the flavors of this dish. Wow what an amazing cook you are! I must try this recipe. I love scallops and love the citrussy sauce. Beautiful, Wendy!

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  4. Looks very yummy, Wendy. I love scallops and the polenta is wonderful. Great that you mentioned parmesan cheese because I’d rather have that than goat cheese. 😉

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  5. Pingback: sun back saturday leftovers | mygulitypleasures

  6. Pingback: Coffee and Kahlua Pots de Creme « Chez Chloe

    • Hey Shelly… nice to see (hear) (read) you! That is a funny one. Just as funny is me realizing duh.. polenta basically is grits and I could be making these everyday with fried eggs. Though I need grits and a half stick of butter every morning like i need a hole in the head!

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  7. Pingback: Polenta, Not Just for Filling Holes « The Great Dorset Vegetable Experiment

  8. Much to the evident dismay of some of your followers, I made your polenta recipe with Anson Mills stone ground grits. In a word, wonderful. I spread the leftovers on parchment and put them in the fridge to make grits cakes in the morning. Thanks for the recipe.

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  9. Hello! Thanks for the recipe. I’m a 23 year old male trying to learn how to cook so I can impress my girlfriend. I’m making this for her tonight… wish me luck!

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      • Huge success! First course was prosciutto wrapped breadsticks dipped in balsamic w/dirty martinis. Scallops cut by resting a knife on them, creamy polenta (added rosemary to compliment the goats cheese), simple asparagus on the side (salt pepper lemon olive oil – al dente).

        I used about half as much butter on the citrus glaze and after about 30 it settled nicely. Also, I put the scallops on and off like hours on a clock (Gordon Ramsay technique) which allowed me to cook them all evenly.

        Thanks!

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