A Meal That Was Appetitlich

Just got some great news from my daughter and her husband (no, not the cute little bundle kind), but a very nice promotion for him. This meteoric rise (hey, I’m proud) will begin with a training period in Germany. What better way to celebrate than to have them to dinner and what better menu than filling it with his favorite foods. One of his favorites is scallops and I thought it would also serve to remind him to come home to his City by the Bay!

Scallops with Bacon, Edamame, and Basil on Polenta

3 slices bacon

¾ - 1 lb. sea scallops

½ tsp. salt, divided

¼ tsp. black pepper, divided

1 tbl. unsalted butter

½ cup chopped sweet onion

1 garlic clove, minced

¾ cup chopped red bell pepper

½ cup shelled frozen edamame (green soybeans)

¼ cup dry white wine

½ cup heirloom grape tomatoes

1/8 cup fresh basil, thinly sliced

Creamy Polenta (about 3 parts chicken broth to 1 part polenta)

A little garlic oil (optional)

Prepare polenta: bring chicken broth to boil, add polenta and stir til creamy. Keep warm.

Cook bacon in large skillet over medium-high heat til crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon and set aside.

Sprinkle scallops with ¼ tsp.salt and 1/8 tsp. pepper. Heat drippings over med-high heat til hot. Add scallops and cook 3 min. Turn and cook 3* more min. Remove scallops.

Add butter to pan. Add onion and garlic; sauté,, stirring often, 2 min. Stir in bell pepper and edamame; cook 2 min. or til crisp-tender. Add wine and cook 30 seconds, stirring to loosen particles from bottom of pan. Add bacon, remaining salt and pepper, and tomatoes; cook, stirring constantly, 5 min. or til tomatoes soften. Return scallops to pan; cook 1 min. or just til heated through. Remove from heat, and stir in basil. Serve over creamy polenta that has been drizzled with garlic oil.

* amount of time depends on size of scallops. Small bay

scallops require less time.

The interesting mix of veggies that included edamame made for a colorful presentation. I added the creamy polenta as the base and drizzled it with olive oil which seemed to be a good call. We enjoyed the meal with a nice bottle of Trefethen Chardonnay and some warm ciabatta bread with olive oil and balsamic dip. No more was needed to feel satisfied. My son-in-law proclaimed the meal to be “appetitlich” (which is “delicious” in German…show off!).

Enjoy.

--The Mother