More Great Recipes: Main Dish

Spicy Scallops over Curried Polenta


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

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


For Polenta:


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.


For scallops:


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.


Pairs Well With


Notes

A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11110 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

438 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana