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Seared scallops with ramp pesto, charred broccolini and asparagus over polenta

Total Time 1 hour 15 minutes
Serves 2

Ingredients

Polenta

  • 2 cups stock of choice (chicken, veggie, bone)
  • 1/2 cup corn meal/polenta
  • 1/2 tsp salt
  • 1 tbsp unsalted butter

Ramp pesto

  • 1 small bunch ramps washed with ends removed
  • 1/4 cup olive oil
  • small handful almonds
  • 1/4 cup parmesan cheese shredded
  • salt to taste
  • black pepper to taste
  • 1/2 juice from lemon

Grill

  • 6 sea scallops
  • 1/2 bunch broccolini 1 inch ends cut off
  • 1/2 bunch asparagus 3 inches ends cut off
  • olive oil
  • salt
  • pepper
  • 2 tbsp avocado oil
  • 3 tbsp unsalted butter
  • 2 cloves garlic
  • 1/2 cup dry 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.
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