Lemon Garlic Scallops with Polenta
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roughly chop the hazelnuts
finely mince the shallot
mince the garlic
chop the dill
season the scallops with salt and pepper
bring chicken broth and milk to a boil
add salt, pepper and polenta, simmer for 2 minutes
turn off the heat, stir in Parmesan and butter
cover, set aside
heat oil and butter over medium, add scallops
sear 3-4 minutes, turn and cook for 1 minute
remove from skillet
add garlic and shallot, cook for 2 minutes
stir in lemon juice, capers, honey and butter
add chicken broth, simmer for 2 minutes
add cream and pepper, cook for 3 minutes
GO TO RECIPE
return scallops to skillet, simmer for 30 seconds
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top with dill, lemon zest and hazelnuts
GO TO RECIPE