Seared Scallops with Polenta, Bacon, and Poblano Chiles

Name: Seared Scallops with Polenta, Bacon, and Poblano Chiles
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 cup Water (3 cups water); ¾ cup Polenta (3/4 cup instant polenta); 4 tbsp Unsalted Butter (4 tablespoons unsalted butter); 0 pieces Table Salt (Salt and pepper); 4 oz Cheddar Cheese (4 ounces sharp cheddar cheese, shredded (1 cup)); 2 pieces Poblano Pepper (2 poblano chiles, stemmed, seeded, and chopped); 4 slices Bacon (4 slices bacon, chopped fine); 4 pieces Scallion (4 scallions, white and green parts separated and sliced thin); 1 tbsp Worcestershire Sauce (1 tablespoon Worcestershire sauce); 2 pieces Garlic (2 garlic cloves, minced); 1 ½ lb Sea Scallop (1 1/2 pounds large sea scallops, tendons removed)

Seared Scallops with Polenta, Bacon, and Poblano Chiles - Main Courses (Mexican)

30 minMexican

Servings4

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Egg Free

Steps

1Bring water to boil in large saucepan. Whisk in polenta, 2 tablespoons butter, 1 teaspoon salt, and ¼ teaspoon pepper and cook until thickened, about 2 minutes. Off heat, stir in cheddar. Set aside and cover to keep warm.
2Cook poblanos, bacon, ¼ teaspoon salt, and ¼ teaspoon pepper in 12-inch nonstick skillet over medium-high heat until bacon is rendered and browned and poblanos are softened, about 8 minutes. Add scallion whites, Worcestershire, and garlic and cook until fragrant, about 30 seconds. Transfer to bowl and wipe skillet clean with paper towels.
3Pat scallops dry with paper towels and season with salt and pepper. Heat 1 tablespoon butter in now-empty skillet over medium-high heat until just smoking. Add half of scallops and cook until well browned, about 1½ minutes per side. Transfer to plate and tent with foil. Repeat with remaining 1 tablespoon butter and remaining scallops. Serve polenta topped with bacon mixture and scallops and sprinkled with scallion greens.