Roasted Scallops with Hazelnut and Rosé Butter on Polenta Mash
Here's a cheeky recipe to delight your beloved ;) Enjoy the dish with a chilled glass of Rosé and enjoy la Saint Valentin. Stephen and I actually got together on Valentine’s day many moons ago, so it’s a bit of an extra special day for the two of us and I am hoping he might cook me something this time!
Ingredients
- 6-8 scallops Good quality
- 2 large potatoes choose a variety good for mashing
- 100 g polenta
- milk and some cream
- 1 handful hazelnuts A handful
- Romanesco or other green vegetables, steamed
- chives
- rosé wine Like Mirabeau Pure
Instructions
- Peel your potatoes and cut them into small chunks. Boil them until very soft, then mash them, best with a potato ricer.
- Put the mash back in the pot and add the polenta.
- Add a small cup of milk and some cream to get a gooey consistency, then leave on a small heat for the polenta to soften within the mash.
- Prepare your vegetables and keep warm.
- Get your pan nice and hot, add some clean vegetable oil and a knob of butter. Fry the scallops on both sides until they are nice and a little crispy (about 3 minutes on each side).
- Remove the scallops from the pan, then fry the hazelnuts in the pan with the leftover butter.
- Deglaze the pan with a glug of Rosé and let the alcohol evaporate.
- When not much liquid is left, add some more butter to create a bit of a sauce.
- Put a nice blob of mash onto a clean plate. Place the scallops on top, and using a spoon, add some sauce and nuts over each one using a spoon.
- Chop some chives, sprinkle them over the scallops, and arrange your vegetables beautifully around the perimeter.
Tried this recipe?Let us know how it was!