with fresh corn "polenta" and tomatoes
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Created and Photographed by: Sabrina Russo
Seared scallops with fresh corn “polenta” and tomatoes is a highly impressive summer dish that comes together in less than 30 minutes. You could also substitute salmon or shrimp!
-scallops (salmon or shrimp) -corn on the cob -grape or cherry tomatoes -extra virgin olive oil -vegetable oil -butter -basil and tarragon (optional)
Grate corn on the large side of a box grater. Place corn and its juices in a pan with butter. Cook over medium heat until thickened, about 2 minutes.
Slice tomatoes in half. Place in a bowl with extra virgin olive oil. Season with salt and stir in herbs.
Sear the scallops in vegetable oil over medium high heat for a total of about 3 minutes. Serve with corn and tomatoes.