Monday, April 7, 2014

Bacon Wrapped Scallops With Creamy Mascapone Polenta and Warm Roasted Pepper Salad

Bacon Wrapped Scallops With
Creamy Mascarpone Polenta
And Warm Roasted Pepper Salad

6 sea scallops
6 bacon strips
1 clove garlic, peeled and thinly 
3 tablespoons olive oil
2 red bell peppers, roasted, peeled,
   and cut into thick strips
1/2 teaspoon salt
1/2 teaspoon paprika
3/4 cup instant polenta
3 tablespoons mascarpone
2 tablespoons vegetable oil
1/2 cup dry white wine
4 large basil leaves, torn
Salt to taste
Wrap a strip of bacon around each scallop.  Slide rosemary twigs or bamboo skewers into the scallops to secure the bacon and make it easier when turn when sautéing.  Refrigerate until ready to cook.
Toast the garlic in the olive oil until light golden-brown, swirling the pan constantly.  Add the peppers and season with salt to taste.  Cook just long enough to heat the peppers through, then tip them onto a plate and set aside.
Bring the chicken stock to a boil in a medium sized saucepan.  Season with salt and paprika.  Whisk in the polenta and cook for 10 minutes, stirring constantly.  Remove from heat and stir in the mascarpone.  Adjust the seasonings and set aside until ready to serve.  If the polenta cools, it will stiffen up.  If this happens heat the polenta over a low heat as you vigorously whisk in a little more stock to restore the creamy texture.
Heat the skillet and when hot add the oil in a large non-stick sauté pan (until smoking).  Season the scallops with salt and pepper (leaving them on the skewers).  Sear the scallops (2 minutes on each side) and reduce the heat to medium high once they have begun to color around the edges.  
Shake the pan gently so the oil gets under the scallops; this helps them sear and color evenly.  Flip after 2 minutes and cook for another 2 minutes.   Remove the scallops from the pan and keep in a warm place loosely tented with aluminum foil.
Pour the wine into the pan and sinner for 1 minute scraping any browned bits from the bottom of the pan.  Add the peppers, and cook until the wine has fully reduced.  Remove from heat and toss in the basil.
Spoon a pool of polenta onto heated plates.  Lay a skewer of scallops over the polenta and then pull out the skewer.  Serve the warm pepper salad on the side.   Serves 2 

Pair with Pinot Noir

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