California Aquaculture Association


Recipe: Scallops with Tomatoes, Corn, and Paprika on Quick Polenta

Serves 2 Quick Polenta 1/2 cup polenta or coarse cornmeal 1 tablespoon olive oil 1/2 teaspoon coarse kosher salt 1/4 teaspoon paprika Freshly ground pepper 1/3 cup grated sharp cheddar cheese   Scallops 12 ounces sea scallops, patted dry Coarse kosher salt and freshly ground black pepper 1 1/2 tablespoons olive oil 2 green onions, sliced 1/8 teaspoon cayenne pepper 1 cup corn kernels (from 2 medium ears) 1 cup grape tomatoes or small cherry

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