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,