with fresh corn "polenta" and tomatoes
FIND THISRECIPEON MYTHREESEASONS.COM
Created and Photographed by: Sabrina Russo
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.