Scallops, Chorizo & Cherry Tomatoes over Polenta
This is a fabulous dish to kick off the season for fresh corn! Adding charred sweet corn to polenta is an excellent way to layer depths of flavor, and when paired with the smokiness of chorizo, fresh burst cherry tomatoes, and perfectly cooked scallops - so delicious! This is the perfect date-night dinner.
Ingredients
8 scallops
2 links of spanish chorizo, diced.
2 ears of fresh sweet corn
2 cups cherry tomatoes
1 shallot
3 cloves of garlic
2 scallions
⅓ cup chopped cilantro
1 red chili pepper (fresno, bird’s eye chili, etc - this is optional), thinly sliced
1 cup parmesan, finely grated
1 cup of polenta
3 Tbsp salted butter
4 cups water
Let’s Make It!
Set your oven broiler (or grill) on high. Shuck corn and roast on all sides until evenly charred. Set aside to cool. In a medium stock pot, add 4 cups of water and a pinch of salt. Cover and bring to a boil over high heat. Slowly stream in polenta while whisking constantly. Turn heat to low and cover, continuing to cook for 20-30 minutes, stirring frequently. Polenta should be thick and creamy but tender. While that’s cooking, use a knife to slice kernels off corn cobs. When polenta is finished, gently mix in butter, parmesan, and most of the corn (reserving some for garnish). Set aside to stay warm.
Thoroughly pat dry all the scallops. Season with salt and pepper. Heat a drizzle of olive oil in a skillet over medium-high heat. Add diced chorizo. Cook until browned and crispy, then transfer to a paper-towel lined plate using a slotted spoon. Increase heat to high and add scallops, cooking for about 2 minutes on the first side (until brown). Gently flip over to the next side for another 2-3 minutes; add another drizzle of olive oil if needed to achieve nice browning. Set aside.
To the same pan, add shallot, garlic, and whole cherry tomatoes to the pan. Season with salt and pepper and saute, stirring frequently, until about half the tomatoes have burst, and shallot and garlic are translucent and fragrant.
To plate your dish - on top of a dollop of polenta, layer: charred corn, burst cherry tomatoes, crispy polenta. Top with scallops (approx 3-4 per serving), cilantro, sliced scallions, and sliced red chili flakes. Top with a squeeze of lime juice if desired. Enjoy!
