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Sonoma Modern American
Wine Sap Apple and Bay Scallop Pan Roast
With herbed polenta
Polenta
2 cups vegetable stock
1 tsp chopped garlic
1 tsp salt
½ cup polenta
3 T butter
2 T roasted garlic puree
¼ cup ½ & ½
1 T chopped parsley
1 tsp chopped rosemary
Bring 1 ¼ cups stock, garlic and salt to a boil. Mix remaining stock with polenta to create a slurry. This will help prevent lumps. Add slurry stirring constantly until it returns to a boil. Turn down to low. Stir with a wooden spoon from occasionally to prevent sticking. Cook for 10 to 15 minutes. If very thick add a little stock as needed. Add butter and roasted garlic until smooth. Add ½ & ½ . pass thru a mesh strainer using a ladle to push it thru. Fold in herbs. Reserve hot or reheat by adding stock and warm over low heat.
Scallops
3 oz bay scallops or small sea scallops per person
¼ of a wine sap apple or tart apple per person sliced or julienne
1 shallot sliced thin
olive oil for sautéing
Italian parsley leaves
Red mustard leaves torn small
2 -3 T apple cider or juice
extra virgin olive oil for drizzling
Heat a sauté pan on the stove. Season scallops. Add a small amount of oil to the pan. Add scallops and shallots to the pan cook 1 minute. Add apple and toss. Add cider. Add a pinch of parsley and red mustard per person. Stir. Spoon soft polenta in the center of a plate. Spoon scallop mixture in the center. Be sure to spoon in some juice. Serve and Enjoy!!!!!
