I love me some seafood! Here is a wonderful recipe to get your New year started off with health and happiness!
Scallops with polenta cakes, mushrooms, and asparagus.
Sorry about the plating, I was hungry and it was a little rushed. This was divine, and I didn't feel super heavy after eating it. I woke up the next day feeling wonderful, and I didn't have to deprive my taste buds one bit!
Here is the recipe:
1lb of large scallops.
1 bunch of Asparagus:
Polenta cakes:
8oz Mushrooms (Sliced):
Start off with the asparagus because they take the longest to cook. Rinse your asparagus. Cut off about 1-2 inches of the stem because it tends to be fibrous. Heat a large pan until hot. Add your olive oil, asparagus, and seasonings. Turn the heat down to medium and simmer for 15 minutes making sure to cook all sides evenly.
While the asparagus is cooking get your polenta cakes ready. Cut your polenta cakes into one inch rounds. Add olive oil and polenta cakes. Add your seasoning, and cook on each side for 7 minutes on medium heat or until golden brown.
Add your diced mushrooms, olive oil, and seasonings into a frying pan cook for 10 minutes on medium heat.
Quick tip: If you are buying your mushrooms whole please make sure you are wiping them with a paper towel to remove the dirt. If you rinse your mushrooms they could turn out soggy and waterlogged.
While all of your side dishes are finishing, heat a large frying pan until hot. Add your butter, garlic, and thyme. Cook until garlic becomes fragrant (about 30 seconds). Place scallops flat on the largest side and cook for approximately 1 minute. Flip the scallops, baste and cook for approximately 30 seconds. Plate and serve!
Quick tip: Remember there is only one side to the scallop, the presentation side. Make sure you plate your scallops seared side up.
Delicious!!! I hope you enjoy.
With much love,
Sunny
