- 1 tube of pre-cooked polenta (I used one flavored with garlic and basil.)
- 1 tablespoon of olive oil
Preheat the oven to 350.
Slice the polenta into half-inch thick rounds.
Heat the olive oil in a non-stick pan over medium-high heat.
Brown the cakes in the olive oil. This took me about three minutes per side.
Place the cakes on a baking sheet lined with parchment paper and bake for about 20 minutes, about the time it will take you to prepare the scallops.
Tarragon and Bacon Scallops
- 2 slices of thick cut bacon, cut into 1 inch bits (Kitchen scissors work well for this.)
- 10 sea scallops
- 2 tablespoons of unsalted butter
- juice of one lemon
- 1/4 cup of white wine
- 1 tablespoon chopped fresh tarragon
- Salt and pepper
Pat the scallops dry and season them with salt and pepper.
Cook the bacon until it is crispy but not overdone. Remove it to a paper towel-lined plate.
Add the butter to the pan with the bacon grease and melt it over medium heat.
Sear the scallops over medium-high heat for about 2 1/2 minutes a side.
Remove the scallops from the heat, slice them in half lengthwise, put them on a plate and cover them.
Add the wine and lemon juice to the pan and bring to a simmer as you gently scrape up any bits of bacon and scallops that remain stuck to the pan.
Once the wine and lemon juice mixture has reduced by about half, add two tablespoons of water and allow that to reduce a bit.
Return the bacon and the scallops (and any juices they've released on the plate) to the pan and add the tarragon. Stir together, allowing all of the components to heat up and mingle together.
Season with salt and pepper to taste, and then serve over polenta cakes.
This served two adults with left overs and some for the kids to try.
Quick Baby Arugula Salad
Combine two tablespoons of balsamic vinegar, one tablespoon of olive oil and salt and pepper to taste in the bottom of a medium salad bowl. Whisk it all together, add a bowlful of baby arugula, and toss to coat.