Seared Scallops with Smoky Squash Polenta and Apple Jalapeño Slaw
It was only recently that I realized how incredibly simple and satisfying it is to enjoy scallops at home. They need not be reserved for restaurant meals or special occasions. All it takes is some fresh scallops (though frozen ones are still quite good), a really hot pan, and 5 minutes of your time.
Contrary to what I’ve read in the past, I’ve been finding that scallops are pretty forgiving and they don’t turn into rubber the second that they’re overcooked. The pressure of having to cook something very precisely often makes me turn away from it in the kitchen, so I was really happy to discover that scallops are no longer in that category. I agree that they need a good sear and a generous seasoning of salt and pepper, but I’ve been finding it difficult to mess them up.
The best part, besides the “they take 5-minutes” thing, is that they’re incredibly versatile, pairing nicely with anything from simple tomato-based pasta to this slightly elaborated and spiced up polenta that I’m sharing with you today. The flavour and texture combinations are a little bit unusual (my brain does funny things with food), but they ended up working, and even my husband, who’s pretty cautious with these things, agreed that it was delicious!
Early fall is my favourite time to cook. The markets in my area are brimming with fresh fruits and vegetables and we can make all the warm and cozy dishes with the freshest of ingredients. Today’s recipe fits snuggly into those first few weeks of fall (though it still feels like summer in my ‘hood). The squash lends vibrant colour and subtle sweetness to the polenta and the apple jalapeño slaw adds a sweet and spicy crunch to the otherwise warm and creamy dish. If you like things hot, you’re in the right place (the chipotle and jalapeño flavours are going strong here), but I won’t be offended if you choose to tone it down (suggestions are in the recipe notes).
Happy fall and enjoy!
[amd-yrecipe-recipe:26]
