Spanish

seared scallops w/polenta,bacon,and poblano chiles is for Dinner.

seared scallops w/polenta,bacon,and poblano chiles takes 10 minutes to prepare.

seared scallops w/polenta,bacon,and poblano chiles takes 30 minutes to cook.

seared scallops w/polenta,bacon,and poblano chiles makes 4 servings.

The ingredients for seared scallops w/polenta,bacon,and poblano chiles are:

3 cup (8 fl oz) Water, tap
0.75 cup Bob's Red Mill Polenta
4 tbsp Butter, unsalted
1 cup Kroger Sharp Chedder Cheese Finely Shredded (by KUBAKUBAMAN)
2 cup Poblano Pepper, I cup chopped (by CHAMPSOK1)
4 serving Louis Rich Turkey Bacon (1 slice)
1 medium (4-1/8" long) Scallions, raw
3.5 tsp Lea & Perrins, Worcestershire Sauce
2 clove Garlic
6 serving Kirkland Signature Raw Sea Scallops (3 Large Scallops)

Here is how you make seared scallops w/polenta,bacon,and poblano chiles:

1. Bring water to a boil in large saucepan. Whisk in Polenta, 2 tablespoons of butter, 1 teaspoon salt, and ? teaspoon pepper and cook until thickened, about 2 minutes. Take off heat, stir in cheddar. Set aside and cover to keep warm. 2. Cook Poblanos*, bacon,** ? teaspoon salt, and ? teaspoon pepper in a 12- inch nonstick skillet over medium -high heat until bacon is rendered and browned and the Poblanos softened, about 8 minutes. Add*** scallion whites, Worcestershire, and garlic and cook until fragrant, about 30 seconds. Transfer to bowl and wipe skillet clean with paper towels 3. Pat scallops dry with paper towels and season with salt and pepper. Heat 1 tablespoon butter in now empty skillet over medium high heat until just smoking. Add a half the scallops and cook until well browned, about ? minutes per side. Transfer to plate and tent with foil. Repeat with remaining 1 tablespoon butter and remaining scallops. Serve polenta topped with bacon mixture and scallops and sprinkle with scallion greens. ? Stemmed , seeded, and chopped ** slices chopped fine *** green and white parts separated and sliced thinServing Size: makes 4 servings of 5 scallops eachNumber of Servings: 4Recipe submitted by SparkPeople user VICKYLIN511.

The nutritional information for seared scallops w/polenta,bacon,and poblano chiles is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 509.6

• Total Fat: 25.0 g
• Cholesterol: 128.6 mg
• Sodium: 661.4 mg
• Total Carbs: 30.3 g
• Dietary Fiber: 2.7 g
• Protein: 37.6 g

seared scallops w/polenta,bacon,and poblano chiles is Spanish cuisine.