6large scallops or 10 to 12 small scallops, cleaned and patted dry of any water
Juice of ½ lemon
Sea salt and freshly ground black pepper
Polenta, prepared per the package instructions
1/4 to 1/2cupof parmesan cheese
Lay the scallops out and pat dry with paper towels. Season one side with salt and pepper.
Heat a large non-stick frying pan over a high heat until smoking hot, then add 1 tablespoon of olive oil.
Add the scallops clockwise, one by one, seasoned side down, then sear for 1– 2 minutes until golden brown. Season the unseasoned side of the scallops, then flip them over in the same order you placed them in the pan and repeat the process. Squeeze the lemon juice over the scallops while they are still in the pan.
When the scallops are cooked, remove the contents of the pan onto a plate lined with paper towels. This stops the cooking process, and the paper towels absorb the excess oil.
nutrition information is based on 2 cups of polenta total.
Nutritional information is provided as a courtesy and is sourced from the USDA Food Database.