Creamy polenta with seared scallops, smoky red pepper salsa and sauted spinach
We teamed up with Thermomix to create a few of our favourite dinner party recipes - made much easier by using the dream machine. The thermomix makes the PERFECT soft and creamy polenta - taking away any stress or worry if preparing for a dinner party.
INGREDIENTS
Red pepper salsa:
1 garlic clove
120g cooked and peeled red pepper (can use from a jar)
1 tsp smoked paprika
1 tsp sherry vinegar
1 tsp maple syrup
Salt and pepper
Polenta:
200g polenta
80g parmesan cheese
1 lt chicken or vegetable stock – boiling
85g butter, diced
Sea salt and pepper
Scallops and spinach:
200g spinach
Pinch grated nutmeg
12 scallops
1 lemon
Salt and pepper
INSTRUCTIONS
For the red pepper salsa:
Place all the ingredients in the mixing bowl then chop 3 seconds/speed 6
Scrape down the sides of the mixing bowl with a spatula then chop again 3 seconds/speed 6
Set aside (can keep in the fridge up to a week).
For the polenta:
Place the parmesan in a mixing bowl and grate 15 sec/speed 10. Transfer to a small bowl and leave to one side.
Add the polenta and the boiling stock to the mixing bowl then cook 10 mins/110c/speed 3.
Add the grated parmesan, butter and seasoning to the polenta then mix 2 min/100c / speed 3
Meanwhile cook the spinach and the scallops.
Heat a little oil to a frying pan and add spinach till it has wilted, season and add the nutmeg. Transfer to a plate and keep warm.
Turn up the heat a little and add the scallop, fry for 1 minute then turn and fry for a further minute.
To serve:
Spoon the polenta onto warmed plates or flat soup bowls and divide the spinach between each plate, place 3 scallops on top then drizzle with the red pepper salsa and finish with a squeeze of lemon.
