SPICY SCALLOPS OVER CURRIED POLENTA
- For Polenta:
- 6 cups water
- 2 teaspoons salt
- 3 Tablespoons red curry powder
- 1 3/4 cups yellow cornmeal
- 3 tablespoons unsalted butter
- For scallops:
- 1 medium onion
- 1 small can diced tomatoes
- 1/2 cup shredded carrots
- 1 lb. scallops (small or large cut into quarters)
- 2 cloves garlic, chopped
- 2 tsp. curry powder
- 2 tsp. salt
- cayenne pepper to taste
- 1/4 c. coconut milk
- parsley/cilantro for garnish
Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal and curry. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted. Cover to keep warm.
Heat a small amount of oil in a large saute pan. Add onion and cook 3 minutes. Add carrots and cook until onions are translucent. Add garlic, salt, pepper, curry, and tomatoes, bring to a simmer over low heat. Stir in scallops and let cook 5 minutes, stir in coconut milk and simmer 5 minutes more.
Spoon polenta onto plates, spoon scallops over polenta and garnish with cilantro or parsley.