Jumbo Scallops with Roasted Red Pepper Puree on Polenta

Jumbo Scallops with Roasted Red Pepper Puree on Polenta

4 jumbo scallops
1 zucchini, sliced 1/2 inch thick and grilled 3 - 4 minutes per side (reserve 3 slices)
1 package plain polenta
1 large shallot or two small, diced
1 - 2 tablespoons balsamic vinegar
1 tablespoon thyme leaves
2 tablespoon olive oil

For the red pepper puree
2 large red pepper, roasted and peeled
Reserved 3 slices grilled zucchini
2 garlic cloves
4 tablespoons olive oil
1 teaspoon thyme leaves
Salt and pepper to taste

For the pepper puree. Combine the red pepper, zucchini, garlic, thyme, and salt and pepper into a food processor and blend until smooth. Add the olive oil and blend. Set aside. This can be made a day in advance.

For the shallot topping. Heat oil in a pan and add the diced shallots. Simmer until translucent. Add the thyme. Simmer for one minute. Add a the balsamic and simmer for 30 seconds. Turn off the heat and set aside.

Slice off four 1/2-inch thick rounds of polenta and set aside. Grill the polenta slices 4 minutes on one side. Pan-sear the scallops about 2-3 minutes per side.

Layer the polenta, red pepper puree, and scallops. Dress with the shallot-balsamic sauce.

Plate with the grilled zucchini and serve with a Chardonnay-Viognier blend.

Bob's Meal of the Month- July

Stop by El Toro Meats and pick up Bob's Meal of the Month! Don't waste time cooking tonight and spend more time with your family!

Romantic Valentine's Day Dinner Recipe: Cedar Plank Salmon

 

 via allrecipes.com

Ingredients

• 3 (12 inch) untreated cedar planks
• 1/3 cup vegetable oil
• 1 1/2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1/3 cup soy sauce
• 1/4 cup chopped green onions
• 1 tablespoon grated fresh ginger root
• 1 teaspoon minced garlic
• 2 (2 pound) salmon fillets, skin removed

Directions

1. Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
2. In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
3. Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
4. Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.