Polenta with Yuzu Scallops
Fried polenta serves as an excellent gluten-free “base” for appetizers.
Servings
2
Prep for:
15 min.
Cook for:
30 min.
Good For:
Lunch, Dinner
Introduction
Polenta with Yuzu Scallops
Let me introduce you to polenta. Polenta is a dish of cornmeal porridge that originated among farmers in Northern Italy. It has a mild flavor (you can add cheese and broth to it) and typically eaten with other mains. The flavor reminds me a bit of couscous (but without the gluten!). Because it’s made with cornmeal, it’s a good gluten-free carbohydrate option and is a complex carbohydrate (it takes longer to digest which keeps blood sugar levels steady). It’s also a source of protein, fiber, vitamin A, carotenoids and essential nutrients, and low in fat.
While polenta is traditionally eaten as a creamy porridge, I love to fry mine and crisp it up, then add seasonal ingredients on top. For this recipe, I did a MediterrAsian 😉 fusion of scallops sautéed with olive oil and garlic and nabana (a Japanese springtime vegetable), ikura (cod roe) and yuzu (Japanese winter citrus). It’s vibrant and delicious!
Polenta also pairs well with lamb chops, lamb shanks or soups.
Ingredients
POLENTA
- Polenta, 1/2 cup
- Water, 2 cups
- Salt
- Black pepper
- Olive oil
TOPPING
- Scallops
- Garlic
- Olive oil
- Ikura (cod roe)
- Nabana
- Yuzu
- Salt
- Black pepper
Bring water and a dash of salt to a boil in a saucepan.
Pour in your polenta and reduce fire to medium.
KEEP STIRRING! Polenta gets creamy fairly quickly but starts to spit angry drops of hot water at the stirrer (you). If you need to leave it for a bit, make sure to cover with a lid
After 30 min., pour your polenta into a flat baking pan lined with a baking sheet.
Refrigerate and chill for 30 min.
When it’s done, you should be able to “peel” the polenta away from the baking sheet. Cut into neat squares (this recipe makes about four squares).
Heat up olive oil in a fry pan and carefully place your polenta squares. Add a dash of salt and ground black pepper on both sides and fry until crisp (around 3~5 minutes on each side).
For the topping, mince garlic and fry with olive oil until brown. Add scallops lightly sprinkled with salt and sear until it’s brown on both sides and cooked through.
Chop up nabana leaves and fry with olive oil and (optional) salt. Be careful using salt with nabana as nabana absorbs salt very easily.
Place scallops on your fried polenta and top with ikura. Nabana should be placed on the side.
Sprinkle some ikura on the scallops.
Cut yuzu in half and squeeze the juice on your dish.
Garnish with thinly sliced yuzu skin.
Wow your guests!
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