Brown Butter Scallops with Sautéed Kale, Shishitos Over a Bed of Polenta
- 3 cups water
- 1 cup polenta
- 2 tablespoons unsalted butter
- 2 tablespoons Parmesan-Reggiano
- Salt to taste
- Lots of black pepper
Kale + Shishito:
- 2 teaspoons grape seed oil
- 10 shishito peppers about 1/2 pint, trimmed and cut into 1/4-inch pieces
- 1 bunch of kale ends trimmed and thinly sliced
- Salt to taste
- Juice from 1/2 lemon
- 4 tablespoons unsalted butter
- 1 pound scallops
- 1 tablespoon grape seed oil or another neutral oil
To Make the Polenta:
To a medium saucepan, set over medium heat, add the water. When the water comes to a gentle boil, pour in the polenta. Give it a good stir and allow to cook for about 5 to 8 minutes. At this point, the polenta should have absorbed all of the water. Add the butter, parmesan, a few pinches of salt and a bunch of round of black pepper. Give it a taste. Cover and set aside until you’re ready to serve.
To Make the Kale + Shishito:
To a medium skillet, set over medium-high heat, add a the grape seed oil. When the oil gets hot, add the shishito peppers and allow to cook and sizzle for about 2 to 3 minutes before giving it a mix and cooking for an additional 2 minutes. Next, add the kale, along with a few pinches of salt and give it a good mix. Cover the pan and cook for about 5 minutes, until the kale is nice and softened. Mix in the juice from 1/2 lemon. Cover and set aside until you’re ready to assemble.
To Make the Scallops:
To make the brown butter, add it to a small saucepan and melt. When it gets melty, it’ll begin to foam up and slowly begin to give off a nutty smell. Give it a stir until it turns a light brown color. Remove it from the heat and set it aside.
Place scallops on a clean kitchen towel and dry off the tops. Sprinkle the scallops with a few pinches of salt. Add the oil to a large skillet, set over medium-high heat. When the oil is hot, add the scallops (you may need to do this in batches depending on the exact size of your skillet). Allow to cook on the first side for about 3 minutes, until golden brown, flipping and cooking on the second side for 1 to 2 minutes.
To serve, add a scoop of polenta to a plate, top with a few spoonfuls of the kale and shishitos, a few scallops and a teaspoon of brown butter.
Serving: 4g | Calories: 463kcal | Carbohydrates: 42.6g | Protein: 27.6g | Fat: 20.4g | Saturated Fat: 12.2g | Cholesterol: 88mg | Sodium: 5mg | Potassium: 452mg | Fiber: 6.3g | Sugar: 5.5g | Vitamin A: 100IU | Vitamin C: 4.1mg | Calcium: 30mg | Iron: 0.9mg