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Seared Scallop Polenta Cakes

Seared Scallop Polenta Cakes

Chef Bill Frost | Reinhart Twin Cities


  • 4 oz grade A salted sweet butter
  • 2 oz green onion, chopped
  • 1 oz garlic, chopped
  • 1 Tbsp coarse kosher salt
  • 1 tsp ground black pepper
  • 1 tsp whole thyme leaves
  • 64 oz canned chicken broth
  • 2 C untreated yellow cornmeal
  • 4 oz mascarpone cheese
  • 4 oz shredded asiago cheese
  • 3 lbs wild sea scallops
  • 4 oz extra virgin olive oil
  • 4 oz white balsamic shallot vinaigrette dressing
  • 1 oz fresh citrus microgreens


  1. In pan, over medium heat, sauté green onions, garlic, salt, pepper and thyme in butter, gently, until onions are soft. Cook for approximately 3 minutes. Do not brown.
  2. Add chicken broth and slowly stir in cornmeal over high heat. Reduce heat to low and cover, stirring occasionally until creamy about 25 minutes to 30 minutes.
  3. Whisk in asiago cheese, then mascarpone until smooth. Pour mixture onto parchment-lined baking sheet and cool. Cut polenta with a 2-inch ring. It should be about 48 pieces. Gently brown in butter and plate 3 per serving.
  4. Sauté scallops in olive oil over high heat, turned once when nicely seared. Cook to medium, about one minute per side.
  5. Place one scallop on each polenta cake; drizzle with white balsamic vinaigrette. Garnish with microgreens.

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