Seared Seafood on Cheesy Polenta with Brown Butter Sauce


Seared Seafood on Cheesy Polenta with Brown Butter Sauce

I love the combination in this dish of the cheesy polenta with the succulent seafood, all finished in the decadent brown butter sauce. This beautiful recipe is very easy to prepare, but involves a few steps and multiple burners. It’s worth it, and the presentation is impressive. For the photo, I added some sauteed spinach and tomatoes as well, but this is optional.

  • Ingredients
  • 2 cups chicken broth
  • 2 cups milk
  • 1 1/2 cups polenta
  • 1/2 cup + 1 tablespoon butter
  • 1 cup grated parmesan cheese
  • 2 tablespoons olive oil
  • 8-10 large sea scallops
  • 8-10 large prawns
  • Salt & Pepper to taste

directions:

For the polenta, combine the broth and milk together in a medium sized pot and bring to a boil. Slowly whisk in polenta and cook for 5 minutes, stirring until the mixture thickens. Remove from the stove, add 1 tablespoon of the butter and the cheese and stir until combined. Cover and keep warm. For the seafood, pat dry with a paper towel and season with salt and pepper. Heat the olive oil in a large saucepan over medium heat and place the scallops and prawns into the hot oil. Allow to cook for 3-4 minutes until a nice crust is formed. Using tongs, flip over the seafood and continue to cook for 2-3 minutes. Remove from heat, cover and keep warm. In a saucepan, heat the butter and once it is melted, cook for 2 minutes until frothy. When ready to serve, spoon polenta onto each plate and top with seafood. Drizzle with brown butter sauce.

 

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