PAN SEARED SCALLOP POLENTA ROUNDS WITH A SUN-DRIED TOMATO ARTICHOKE PESTO

Pan Seared Scallop Polenta Rounds with a Sun-Dried Tomato Artichoke Pesto image

Provided by Stuart O'Keeffe

Time 50m

Yield 16 servings

Number Of Ingredients 11

1 can artichoke hearts, packed in water, drained
1/3 cup sun-dried tomatoes, rehydrated or packed in oil
1 garlic clove
1/4 cup pine nuts
Splash olive oil
Pinch salt and freshly ground black pepper
Pinch salt and freshly ground black pepper
1 (16-ounce) prepared polenta tube
Extra-virgin olive oil
16 small scallops
Salt and freshly ground black pepper

Steps:

Using a blender, combine all of the pesto ingredients and blend until roughly chopped, but do not pureed.
Slice the polenta into 1/4-inch thick slices. Using a circular cutter, cut out 16 rounds.
Coat a nonstick pan with olive oil and put over medium-low heat. Add the polenta rounds and sear them until crispy.
Heat another nonstick pan, coated with olive oil over medium heat and add the scallops. Sear them on each side until they have a nice brown caramelization. Season with salt and pepper, to taste. Arrange the polenta rounds on a platter and top each with a scallop. Garnish with pesto and serve.