Seared Scallops with Polenta, Bacon, and Poblano Chiles

Name: Seared Scallops with Polenta, Bacon, and Poblano Chiles
Yield: Serves 4
Ingredients: 3 cups, water; 3/4 cup, instant polenta; 4 tablespoons, unsalted butter; , Salt and pepper; 4 ounces, sharp cheddar cheese, shredded (1 cup); 2 , poblano chiles, stemmed, seeded, and chopped; 4 slices, bacon, chopped fine; 4 , scallions, white and green parts separated and sliced thin; 1 tablespoon, Worcestershire sauce; 2 , garlic cloves, minced; 1 1/2 pounds, large sea scallops, tendons removed

17 comments

Appears in Cook's Country December/January 2019

Main Courses

Fish & Seafood

Weeknight

A quick sear to add browning to the scallops transforms their flavor.

SERVES4

TIME30 minutes

Seared Scallops with Polenta, Bacon, and Poblano Chiles

WHY THIS RECIPE WORKS

Using instant polenta leaves plenty of time to sauté a flavorful bacon-poblano topping for the seared scallops.

This is a members' feature.