seared scallops w/polenta,bacon,and poblano chiles

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)

1. Bring water to a boil in large saucepan. Whisk in Polenta, 2 tablespoons of butter, 1 teaspoon salt, and ¼ 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,** ¼ teaspoon salt, and ¼ 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 ½ 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 thin


Serving Size: makes 4 servings of 5 scallops each

Number of Servings: 4

Recipe submitted by SparkPeople user VICKYLIN511.