Brown Butter Scallops with Sautéed Kale and Shishitos Over a Bed of Polenta
Ingredients
Polenta
-
3
cups
water
-
1
cup
polenta
-
2
tablespoons
unsalted butter
-
2
tablespoons
Parmesan-Reggiano
-
to taste
salt
-
lots of
black pepper
Kale and Shishito
-
2
teaspoons
grape seed oil
-
10
pieces
shishito peppers
-
1
bunch
kale
-
to taste
salt
-
1/2
lemon
juice
Scallops
-
4
tablespoons
unsalted butter
-
1
pound
scallops
-
to taste
salt
-
1
tablespoon
grape seed oil
Instructions
- Boil water in a medium saucepan and stir in polenta, cooking for 5 to 8 minutes until absorbed.
- Stir in butter, Parmesan, salt, and black pepper, then cover and set aside.
- In a skillet, heat grape seed oil and sauté shishito peppers for 2 to 3 minutes, then mix and cook for an additional 2 minutes.
- Add kale and salt to the skillet, cover, and cook for about 5 minutes until softened, then mix in lemon juice and set aside.
- Melt butter in a small saucepan until it turns light brown and nutty, then set aside.
- Dry scallops and season with salt, then heat oil in a skillet over medium-high heat.
- Cook scallops for about 3 minutes on one side until golden brown, flip, and cook for another 1 to 2 minutes.
- To serve, place polenta on a plate, top with kale and shishitos, and add scallops with a drizzle of brown butter.
Nutrition Facts (estimated)
Servings
4
Calories
463
Total fat
20.4g
Total carbohydrates
42.6g
Total protein
27.6g
Sodium
5mg
Cholesterol
88mg
You might also like