Shortcut to Penance

I have felt such the fraud all week. Posting hobby photos on a food blog! What was I thinking? I'm better than that, and you, my loyal readers, deserve better. So, even though it's a Wednesday, and I haven't had a day off since Easter, I rifled through the kitchen last night looking for something worthy of You Gonna Finish That?. I think you'll be pleased with what I was able to pull together in under an hour.

Scrounging through your cupboards can lead to some very rewarding discoveries. I just wasn't in the mood for anything last night until I pushed aside canisters of all-purpose and almond flours. There, tucked in the shadows, was my old friend polenta. I went the whole winter without a single dollop of "Italian grits". I simply couldn't believe it, and aimed to remedy that oversight posthaste. In the freezer were some scallops from Trader Joe's, shallots and garlic in what passes for my root cellar (bottom cupboard, wicker basket), a little Pinot Grigio from the night before... and just like that, voila, a menu!

Polenta with sea scallops in white wine and shallots

4 cups chicken stock 1 cup polenta 1 tsp salt 2 Tbsp unsalted butter 4 Tbsp Parmigiano-Reggiano, freshly grated 16 oz sea scallops, fresh or frozen (thawed) Salt & pepper to taste 2 Tbsp unsalted butter 2 shallots, finely chopped 2 garlic cloves, minced 1 tsp fresh sage, finely chopped 1 cup dry white wine

Start by slowly whisking polenta into 2 cups chicken stock in a medium sauce pan over medium heat and bring to a simmer.

Gradually whisk the remaining stock into the pan. Bring to a boil, stirring briskly periodically. Reduce heat to low, cover and cook for 30 minutes until polenta is moist and creamy.

After 30 minutes, remove polenta from heat and whip in parmesan cheese and 2 Tbsp butter for a silky finish.

Meanwhile, rinse thawed scallops in a colander under cool water. Pat dry with paper towels and season with salt & pepper.

Sauté in 2 Tbsp of melted butter over medium-high heat for 6 minutes.

Flip scallops and cook for two more minutes. Remove scallops to a warm platter and keep covered loosely. Add shallots to sauté pan and cook for 2 minutes, add garlic and cook for another minute. Add white wine & herbs and de-glaze the pan, letting the sauce reduce by one quarter.

Pour finished polenta into the middle of a serving platter and pile on the sautéed scallops. Top with the shallot and wine sauce and serve immediately.

Sweet, tender scallops. Salty, tangy polenta. Rich, sinful sauce. Start to finish: 51 minutes. And to think, I had takeout menus in my hand just an hour before. I'll never complain about having nothing to eat ever again.

Thanks for taking the time - Blog O. Food