Polenta and Sea Scallops

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Nutritional Info
  • 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

View full nutritional breakdown of Polenta and Sea Scallops calories by ingredient
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Number of Servings: 4



    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


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 servings

Number of Servings: 4

Recipe submitted by SparkPeople user PEZERELLA.

TAGS:  Fish | Dinner | Fish Dinner |

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