Seared Scallops with Creamy Polenta & Roasted Vegetables
Polenta aka corn grits is a tasty complex carbohydrate, a good source of fiber, and a good gluten-free option for people who have celiac disease or gluten sensitivity.
Polenta pairs so well with seared scallops like they’re the perfect match. This polenta, scallop, and vegetable dish is easy enough to make on any days of the week.
Also, this delicious and healthy dish is low in salt and kidney diet friendly. All of the vegetables used in this recipe are lower in potassium content that people who have been advised to watch their potassium intake can enjoy too! #yourhealthmatters
<INGREDIENTS> serve 4 people
For creamy polenta:
3 cups water
1 cup corn grits aka polenta (I used Bob’s Red Mill)
1/2 tablespoon unsalted butter
2 tablespoons grated Parmesan cheese
For seared scallops:
12 scallops
olive oil
ground black pepper
For roasted vegetables:
1 medium zucchini, sliced into any lengths of your preference
1 medium yellow squash, sliced
1 medium carrot, sliced
1 medium eggplant, sliced
3 cloves garlic, chopped
olive oil
ground black pepper
<DIRECTIONS>
1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper (no parchment paper needed if you’re using a ceramic baking dish). Set aside. In a large mixing bowl, add in sliced vegetables and chopped garlic, drizzle some olive oil and sprinkle some ground black pepper over, then toss to coat the vegetables with oil and pepper. Spread the sliced vegetables in a single layer on the baking sheet, use 2 baking sheets if not enough space. Bake for 30 minutes.
2. While the vegetables are roasting in the oven, cook the polenta in a medium sized pot following the directions on the package. After the polenta is cooked, add in butter and cheese, stir until melted and well combined. Takes about 10-12 minutes to cook. Keep the cooked polenta on stove top to keep warm.
3. Pat the scallops dry with paper towel. Add about 1 tablespoon of olive oil to a sauté pan over medium-high heat, when a bit of smoke starts to rise, place scallops on the pan and make sure they’re not touching each other, cook in 2 batches if not enough space. Sprinkle some black pepper over the scallops. Sear the scallops for about 2 minutes on each side.
4. Place a scoop of polenta on a serving plate, pat the polenta into a round disk shape (or any shapes of your desire) with the back of a spoon, place scallops on top of the polenta, and then add in roasted vegetables on the side. Sprinkle additional black pepper on top and garnish with basil leaves if desired. Serve and enjoy! Buon Appetito!
Happy Eating! 🙂
If you make this recipe, take a picture and tag @lifeissweetwithem and hashtag it #lifeissweetwithem on Instagram, I’d love to see your creation!