Grilled Scallops With Grilled Corn And Herb Oil
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
45 mins
-
Total Time
25 mins
-
Servings
4
-
Course
Main Course
Grilled Scallops With Grilled Corn And Herb Oil
Description
Grilled Scallops With Grilled Corn And Herb Oil brings together tender scallops, smoky grilled corn, and a vibrant herb oil served over creamy Parmesan polenta. The polenta is carefully cooked until thick and smooth, then enriched with Parmesan cheese. The corn on the cob is grilled over medium-hot coals to develop a light char before kernels are cut off for serving. Scallops are seasoned and grilled briefly to maintain their delicate texture while gaining a smoky flavor from the grill. The herb oil combines freshly processed coriander, parsley, and basil with lemon zest and olive oil for a bright, fragrant sauce.
The dish balances creamy, smoky, and fresh herb notes with varied textures from the soft polenta and juicy scallops to the crisp grilled corn. It works well for an outdoor meal or special occasion where these summer ingredients shine.
To prepare efficiently, the polenta cooks slowly on the stove while the grill heats, allowing multiple elements to be ready simultaneously. Cutting kernels off the grilled corn before plating helps with ease of eating and presentation.
Ingredients
For the polenta:
- 1 L vegetable stock
- 160 g polenta
- 6 tbsp Parmesan Cheese grated
- salt
For the herb oil:
- 3 tbsp olive oil
- 60 g Coriander mixed fresh herbs like
- 60 g parsley
- 60 g basil
- lemon zest of half
For the corn on the cob:
- 3 corn on the cob defrosted (I used Iceland mini corn on the cob
For the scallops
- 24 scallops defrosted (I used Iceland scallops
Instructions
Make the polenta:
- Bring the stock to the boil in a pot.
- Then slowly add in the polenta whisking all the while till it thickens. Reduce the heat to low and stir for a few minutes with a wooden spoon. Then cover and stir every 8 or so mins until the polenta is cooked. The whole cooking process takes about 45 mins. The polenta is cooked when it is very thick and falls away from the side of the pan. When the polenta is cooked, stir in the cheese and season before, switching off the heat.
Make the herb oil:
- Add all the ingredients into the food processor and whiz into a smooth saucy consistency, adjust seasoning and set aside in a bowl.
Grill the sweetcorn:
- Whilst the polenta is cooking preheat the BBQ till the coals are medium hot
- Add the corn on the cob and grill for 3 minutes on each side till the charred.
- Remove from the heat, cut off the corn kernels and save. Discard the rest
Grill the scallops:
- Season the scallops and grill them on the preheated bbq for 2-3 mins on each side until they are cooked through and transfer them to a plate.
Assemble the grilled scallops with grilled corn and herb oil polenta
- To assemble mix the still liquid polenta with the sweetcorn kernels and about a third to half the herb oil, scoop the polenta into bowls, top with the scallops and drizzle on some more herby oil.
User Reviews
Overall Rating
5
You'll Also Love
