Pan Seared Scallop Polenta Rounds with a Sun-Dried Tomato Artichoke Pesto Recipe

Name: Pan Seared Scallop Polenta Rounds with a Sun-Dried Tomato Artichoke Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can artichoke hearts, packed in water, drained; 1/3 cup sun-dried tomatoes, rehydrated or packed in oil; 1 garlic clove; 1/4 cup pine nuts; Splash olive oil; Pinch salt and freshly ground black pepper; 1 (16-ounce) prepared polenta tube; Extra-virgin olive oil; 16 small scallops; Salt and freshly ground black pepper

Servings: persons

1 can artichoke hearts, packed in water, drained
1/3 cup sun-dried tomatoes, rehydrated or packed in oil
1 garlic clove
1/4 cup pine nuts
Splash olive oil
Pinch salt and freshly ground black pepper
1 (16-ounce) prepared polenta tube
Extra-virgin olive oil
16 small scallops
Salt and freshly ground black pepper

1
Using a blender, combine all of the pesto ingredients and blend until roughly chopped, but do not pureed.
2
Slice the polenta into 1/4-inch thick slices.
3
Using a circular cutter, cut out 16 rounds.
4
Coat a nonstick pan with olive oil and put over medium-low heat.
5
Add the polenta rounds and sear them until crispy.
6
Heat another nonstick pan, coated with olive oil over medium heat and add the scallops.
7
Sear them on each side until they have a nice brown caramelization.
8
Season with salt and pepper, to taste.
9
Arrange the polenta rounds on a platter and top each with a scallop.
10
Garnish with pesto and serve.

142

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 can artichoke hearts, packed in water, drained, 1/3 cup sun-dried tomatoes, rehydrated or packed in oil, 1 garlic clove, 1/4 cup pine nuts, and more.

Yes, Pan Seared Scallop Polenta Rounds with a Sun-Dried Tomato Artichoke Pesto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan Seared Scallop Polenta Rounds with a Sun-Dried Tomato Artichoke Pesto

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