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

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)