In this recipe, velvety polenta, accented with cheddar cheese, is topped with caramelized scallops and summer vegetables sautéed just long enough to bring out their natural flavors. The polenta cooks quickly in the microwave, making this dish easy to assemble. For a seasonal finish, serve fresh peaches and blueberries topped with greek yogurt mixed with brown sugar, vanilla and a splash of rum.
Wild-caught sea scallops from the u.S. Atlantic are on the seafood watch yellow, “good alternatives” list. The majority of farmed scallops worldwide are a “best choices” because the way they’re raised presents few threats to the environment.


Quick Polenta

  • 1/2 cup polenta or coarse cornmeal

  • 1 tablespoon olive oil

  • 1/2 teaspoon coarse kosher salt

  • 1/4 teaspoon paprika

  • Freshly ground pepper

  • 1/3 cup grated sharp cheddar cheese


  • 12 ounces sea scallops, patted dry

  • Coarse kosher salt and freshly ground black pepper

  • 1 1/2 tablespoons olive oil

  • 2 green onions, sliced

  • 1/8 teaspoon cayenne pepper

  • 1 cup corn kernels (from 2 medium ears)

  • 1 cup grape tomatoes or small cherry tomatoes, each cut in half

  • 1/4 teaspoon ground coriander

  • 1/4 teaspoon paprika

  • 1 tablespoon chopped fresh cilantro




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