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Seared Scallops with Cheesy Polenta & Tom's Special

Chef Brooks creates a Southern seafood delight!
Seared Scallops with Cheesy Polenta
Tom’s Special

Seared Scallops

Ingredients
19 U-10 scallops, dried
1 tablespoon Tone’s Cayenne Pepper
1 tablespoon Tone’s Granulated Garlic
1 tablespoon Tone’s Chili Powder
1 tablespoon Yellow Curry
2 dashes basil leaves
1 tablespoon Old Bay Seasoning
Tone’s Salt & Pepper to taste

Make
•First create rub for scallops by adding Tone’s Cayenne Pepper, Granulated Garlic, Chili Powder; and yellow curry, sweet basil leaves, Tone’s Salt & Pepper and Old Bay. Combine all ingredients.
•Dry scallops with paper towel and add to a hot skillet with about a tablespoon of oil.
•Sprinkle rub mixture over scallops, flipping scallops and adding rub to both sides.
•Cook scallops for 2-3 minutes per side. Serve with polenta.

Cheesy Polenta
Ingredients
4 cups water
1 cup yellow corn meal
1/2 cup Asiago cheese
1-1/2 cup cream, warmed
1/2 stick butter
1/3 cup fresh parsley, chopped
Tone’s Salt & Pepper to taste

Make
•Boil 4 cups of water on the stovetop, and add 1/2 stick of butter and melt.
•Add fresh parsley, Tone’s Salt & Pepper to taste, and cornmeal. Stir mixture well.
•Add warmed cream to the mixture then reduce heat to low and let simmer for about 3 minutes.
•Add grated Asiago cheese, stir and continue to let simmer on low heat.
•Serve with scallops.

Tom’s Special
Ingredients
Ice
3 splashes Bitters
3 dashes cherry juice
3 oz. pineapple juice
1-1/2 oz. vodka
1-1/2 oz. Canadian Whisky
1 orange slice, garnish

Make
•Fill shaker with ice.
•Add Bitters, cherry juice, pineapple juice, vodka, and Canadian Whisky. Shake well.
•Pour into glass and garnish with an orange slice; serve.
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