Ingredients
- 1 package U15 dry-packed scallops
- ¼ cup Father’s Country Ham, diced
- 2 red bell peppers, roasted, peeled, seeded, thinly sliced
- 1 bunch baby kale, or as much as desired
- 3 cups milk
- 1 cup cornmeal
- ½ cup shredded Fontina cheese
- 1 cup cornstarch
- 1 small pinch saffron
- Salt and pepper, to taste
- 2 cups oil for frying
- 5 egg yolks
- Juice of 1 lemon
- ½ pound butter, melted
Preparation
In a medium pan sauté scallops; set aside. Put ham, roasted red peppers and kale in the same pan. Lightly sauté and keep on low heat to keep warm.
Polenta
Bring milk to a boil in a heavy saucepan, add cornmeal in a thin stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and cover pan, then cook at a bare simmer, stirring for 1 minute after every 10 minutes of cooking, about 30 minutes. Remove from heat and whisk in Fontina until blended.
Spread polenta onto a sheet tray. Cool and cut with round cookie cutter. Cover polenta cakes with corn starch and fry in oil until crispy. Set aside.
Hollandaise
Whisk egg yolks and lemon juice vigorously over low heat (do not scramble the eggs). Slowly drizzle in butter to complete the emulsification.
To plate:
Put scallops in oven at 450° for about 3 minutes.
Spoon three pools of Hollandaise on the plate.
Place a fried polenta cake on each pool.
Place warmed scallops on top of polenta.
Place spoonful of kale–red pepper mixture on each plate.
