Parmesan Polenta with Seared Scallops, Herbs, and Toasted Sliced Almonds

INGREDIENTS

• 1 tablespoon olive oil

• 12 scallops

• 2 tablespoons unsalted butter

• 2 cloves garlic, minced or grated

• 3 cups water

• 1 cup whole milk

• 1 cup dry polenta

• ½ cup freshly grated parmesan cheese

• ⅓ cup Mariani Sliced Almonds

• Salt and pepper, to taste

• Optional: fresh herbs, for garnish

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INSTRUCTIONS

1. Pat the scallops dry with a paper towel and lightly salt them on both sides.

2. Bring a skillet to medium-high heat.  Add the olive oil, then the scallops.  Sear the scallops for 2 minutes on each side, until golden brown.  Remove from heat and set aside.

3. Toast the almonds.  Add the almonds to a skillet over medium heat. Toss over heat for 3-5 minutes, until lightly browned.

4. Add the butter to a saucepan over medium heat.  Add the garlic and sauté for 2 minutes, until fragrant.  Add the water and milk and bring to a simmer.  Add the polenta and simmer for 25 minutes, stirring every few minutes, until all the water and milk is absorbed.  Remove from heat and stir in the butter, salt, and pepper. 

5. Spoon the polenta into 3 bowls.  Place the scallops on top.  Sprinkle on the almonds and herbs if using.