Dinner

Polenta ans Sea Scallops is for Dinner.

Polenta ans Sea Scallops takes 5 minutes to prepare.

Polenta ans Sea Scallops takes 15 minutes to cook.

Polenta ans Sea Scallops makes 4 servings.

The ingredients for Polenta ans Sea Scallops are:

1 Chicken Bouillon Cube
2 cups quick-cooking Polenta (Corn Grits, found in health food store or pasta section)
1/2 large Red Onion
1 large Portabella Mushroom Cap, wiped clean
1/2 large roasted Red Bell Pepper
2 tbsp Olive Oil, plus extra as needed
1 pound Sea Scallops
1/4 cup freshly grated Parmesan Cheese
1 tsp of minced fresh Garlic

Here is how you make Polenta ans Sea Scallops:

1. Bring 6 cups of water to a boil in a medium saucepan. Stir in the bouillon cube and polenta. Turn the 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 high 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 WORBS2.

The nutritional information for Polenta ans Sea Scallops is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 319.8

• Total Fat: 11.6 g
• Cholesterol: 47.5 mg
• Sodium: 868.6 mg
• Total Carbs: 26.6 g
• Dietary Fiber: 1.8 g
• Protein: 26.3 g