Grilled Alaska Scallops

Southside Bistro

From Chef/Owner Jens Nannestad
Southside Bistro

Grilled scallops on a bed of roasted red pepper sauce, with crispy polenta fritters and a chilled ocean salad

Serves approximately 12 as an appetizer

Large fresh Kodiak Scallops (size 10-15 per pound)
5-6 oz. per serving

Roasted Red Pepper Sauce
10 ea. Roma Tomatoes (cored)
15-20 ea. garlic cloves
1 ea. jalapeno pepper cut in pieces
1 ea. small red onion cut in pieces
3 tablespoons olive oil

Toss together in sauté pan and roast in 400F oven 45-60 minutes, or until tomato skin blackens and blisters.

Puree in Cuisinart together with:
3 ea. roasted red peppers (peeled and seeded)
2 oz. aged balsamic vinegar
salt and fresh ground pepper to taste

Polenta Fritters
2 cups water (or stock)
2 tablespoons fresh chopped herbs (basil, parsley, oregano)
salt and fresh cracked pepper to taste
1 tablespoon virgin olive oil
2 cups yellow cornmeal (preferably course ground)

Bring water, oil, salt and pepper to a simmer. Pour in cornmeal in a thin stream, stirring constantly. Keep at low heat and stir with a wooden spoon to eliminate any lumps. Cook for about a half hour. Finish by adding the fresh herbs. By cooking polenta longer, you will achieve a firm texture, which can then be spread out, cooled, and cut into shapes that have a springy, resilient texture. In this recipe we spread the just-cooked Polenta on a greased sheet pan to about 1/2 inch thickness. The Polenta can be cut into fritters after about a half hour of cooling but will be easier to work with after several hours.

Procedure:
Grill Alaska scallops on very hot BBQ or Char Broiler until medium rare approximately one minute on each side (needs to still be translucent in the center). Serve on a bed of roasted pepper sauce and alternate each scallop with a crispy Polenta fritter. Top the dish with chilled ocean salad (can be found at gourmet Asian markets).