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Black Garlic Butter Scallops with Truffle Polenta and Roasted Cipollini Onions

Black Garlic Butter Scallops with Truffle Polenta and Roasted Cipollini Onions

  • Author: Emily
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x

Description

Indulge in the exquisite flavors of Black Garlic Butter Scallops with Truffle Polenta and Roasted Cipollini Onions. Learn how to create this gourmet dish today!

Ingredients

Scale
  • 1 pound (454 g) sea scallops (450 grams)
  • 2 tablespoons (30 ml) black garlic, minced (30 grams)
  • 4 tablespoons (60 ml) unsalted butter (57 grams)
  • Salt, to taste
  • Black pepper, to taste
  • 1 cup (240 ml) polenta (160 grams)
  • 3 cups (720 ml) water (710 milliliters)
  • 1 cup (240 ml) milk (240 milliliters)
  • 1/4 cup (60 ml) grated Parmesan cheese (25 grams)
  • 1 tablespoon (15 ml) truffle oil (15 milliliters)
  • 8 cipollini onions
  • 2 tablespoons (30 ml) olive oil (30 milliliters)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Peel the cipollini onions and place them on a baking sheet.
  3. Drizzle the onions with olive oil and season with salt and pepper.
  4. Roast the onions in the oven for 25-30 minutes, or until they are golden and tender.
  5. In a medium saucepan, bring 3 cups of water and 1 cup of milk to a boil.
  6. Gradually whisk in the polenta, stirring continuously to prevent lumps.
  7. Reduce the heat to low, and cook the polenta, stirring frequently, for about 25-30 minutes until thick and creamy.
  8. Stir in the Parmesan cheese and truffle oil, and season with salt and pepper to taste.
  9. Pat the scallops dry with paper towels and season both sides with salt and pepper.
  10. Heat a large skillet over medium-high heat and add 2 tablespoons of butter.
  11. Once the butter is melted and bubbling, add the scallops to the skillet.
  12. Sear the scallops for 2-3 minutes on each side until they are golden brown and cooked through.
  13. Remove the scallops from the skillet and set aside.
  14. In the same skillet, add the remaining 2 tablespoons of butter and the minced black garlic.
  15. Cook the black garlic butter for 1-2 minutes until aromatic and slightly caramelized.
  16. Return the scallops to the skillet, tossing them in the black garlic butter to coat.
  17. Plate the truffle polenta and top with the scallops and roasted cipollini onions.
  18. Drizzle any remaining black garlic butter from the skillet over the scallops and polenta.
  19. Garnish with chopped fresh parsley before serving.

Notes

  • Thoroughly pat dry scallops before seasoning for a perfect sear.
  • Stir frequently when cooking polenta for a creamy texture.
  • Roasted cipollini onions add a sweet, caramelized flavor to the dish.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Roasting, Boiling, Searing
  • Cuisine: Italian

Nutrition

  • Calories: 450
  • Fat: 24g
  • Protein: 20g

Keywords: black garlic scallops, truffle polenta, roasted cipollini onions, buttery scallops, savory truffle, caramelized onions

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Find it online: https://lusciousrecipes.com/black-garlic-butter-scallops-with-truffle-polenta-and-roasted-cipollini-onions/