Dinner

Polenta and Sea Scallops is for Dinner.

Polenta and Sea Scallops takes 5 minutes to prepare.

Polenta and Sea Scallops takes 15 minutes to cook.

Polenta and Sea Scallops makes 4 servings.

The ingredients for Polenta and Sea Scallops are:

Ingredients:

Chicken Broth or Bouillon, 1 cube
*Bod's Red Mill Corn Grits/Polenta, 2 cup
Onions, raw, 0.5 slice, large
Portabella Mushrooms, 100 grams , 1 large
*Peppers, sweet, red, roasted
Olive Oil, 2 tbsp
Scallops, raw, 16 oz
Parmesan Cheese, grated, 0.25 cup
Garlic, 1 tsp minced

Here is how you make Polenta and Sea Scallops:

1. Bring 6 cups of water to a boil in a medium saucepan. Stir in the bouillon cube and polenta.Turn heat down and simmer, stirring occasionally, until creamy about 10 min.2. Meanwhile, cut the onion, mushroom, and pepper into thin slices. Heat the oil in a medium skillet and add them to the skillet along with the garlic. Saute until the onions are soft, 4 to 5 min. Set aside.3. Dry the scallops well on paper towels. Place a little olive oil in a large nonstick skillet and heat until very hot; add the scallops in a single layer. This needs to be done on hight heat so they cook quickly and seal on the outside. Cook the scallops about 2 min on each side. Do not overcook; the scallops should cut easily with a fork. Remove from the heat immediately. 4. In large bowls layer the polenta, cheese, and veggies, and top with the scallops.Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user PEZERELLA.

The nutritional information for Polenta and Sea Scallops is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 468.3

• Total Fat: 10.9 g
• Cholesterol: 42.3 mg
• Sodium: 671.9 mg
• Total Carbs: 60.5 g
• Dietary Fiber: 4.9 g
• Protein: 28.9 g