Pan Seared Scallop Polenta Rounds with a Sun-Dried

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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions