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
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.
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).