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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