fried scallop over polenta discs, with a roasted red pepper sauce and marinated artichoke heart salad

live a curated life

I’m not sure there is anything you can’t fry. Shouldn’t fry? Maybe. But can’t… not convinced. I try not to fry too much, and certainly never deep fry. While I’m not a big scallop fan, nor am I the big scallop fan (sea scallop over bay scallop), lightly frying these and placing them over a robust sauce and a creamy polenta disc may have changed my mind… Never mind the salad which was so simple with bagged baby lettuce leaves, marinated artichoke hearts and a homemade lime dressing… This was an easy, filling meal.

You will need:

  • Polenta (log – some come already seasoned)
  • Salt and pepper
  • Dried basil
  • Grated parmesan
  • Panko
  • Flour
  • Egg (two, depending on how many scallops you are cooking – I cooked ten)
  • Scallops (sea scallop)
  • Bagged or head of lettuce
  • Olive oil
  • Yellow mustard
  • Lime (one)
  • Artichoke hearts (canned, one)
  • Roasted red peppers (one jar)

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