Seared scallops with ramp pesto, charred broccolini and asparagus over polenta
Total Time 1 hourhour15 minutesminutes
Serves 2
Ingredients
Polenta
2cupsstock of choice (chicken, veggie, bone)
1/2cupcorn meal/polenta
1/2tspsalt
1 tbspunsalted butter
Ramp pesto
1 small bunchrampswashed with ends removed
1/4cupolive oil
smallhandfulalmonds
1/4cupparmesan cheeseshredded
saltto taste
black pepperto taste
1/2juice from lemon
Grill
6sea scallops
1/2bunchbroccolini1 inch ends cut off
1/2 bunchasparagus3 inches ends cut off
olive oil
salt
pepper
2tbspavocado oil
3tbspunsalted butter
2clovesgarlic
1/2cupdry white wine
Directions
Make the polenta.
Preheat oven to 350 degrees. Combine stock, corn meal and salt in a 2 quart baking dish. Bake for 50 minutes before stirring, adding the butter and baking for an additional 10 minutes.
Make the pesto.
In a blender, combine the ramps, olive oil, almonds, cheese, salt, pepper, lemon juice and blend until combined. Taste for seasonings and adjust. Set aside.
It's grill time.
Prep the scallops by removing them from the refrigerator 15 minutes before cooking.
Cover vegetables in olive oil, salt and pepper. Grill over medium high heat until charred and soft, about 15 minutes. Move to cooler section of the grill.
While veggies are grilling, place a stainless steel pan on the grill with 2 tablespoons of avocado oil. Wait about five minutes for the pan to get really hot before seasoning the scallops with salt. Gently place in the hot pan and cook for one minute before flipping. Add butter and garlic cloves and baste for another minute. Immediately remove the scallops, leaving behind the butter. Add a splash of dry white wine to deglaze. Cook for one to two minutes, scraping up the brown bits on the bottom of the pan. Reserve for later.
Assemble.
In a serving dish, spread the polenta around making swirls with a spoon. Layer on the charred broccolini and asparagus and pour on the butter-wine sauce on top. Finish by placing the scallops around the plate. drizzle with the ramp pesto, adding a bit more oil if its too thick. Enjoy.