Dine
No fail, melt in your mouth scallops topped with a simple maple mustard cream sauce served with a creamy Parmesan polenta and sautéed green beans
1. Sous vide and seafood prep Fill a large pot with water and insert the sous vide stick into the water, clipping the stick onto the edge of the pot. Set the temperature to 123°F and the time for 30 minutes. While the water heats, generously season the scallops with salt and pepper. Place the scallops in one gallon zip top bag, making sure that the scallops are side by side and not stacked on top of each other. Leave one corner of the bag open so the air escapes as you lower the bag into the water. Lower as far as you can without getting water into the bag and then close the bag all the way and clip to the side of the pot with a binder clip.
2. Make the polenta Combine the vegetable broth and milk in a medium saucepan. Bring to a simmer over medium-low heat. When it simmers slowly sprinkle in the polenta as you are whisking to prevent lumps from forming. Add a pinch of salt and continue stirring over medium- low heat for about 20 minutes until polenta has thickened. Take off the heat. Stir in 2 tsp garlic and Parmesan cheese; stir until cheese has melted. Taste and add more cheese or salt if needed. Cover and keep warm until ready to eat.
3. Sauté the green beans Heat butter and oil in a sauté pan and add 1 tsp minced garlic and green beans. Cook until the beans are tender crisp (5-6 minutes) then add salt and pepper to taste. Take off heat and cover until ready to serve.
4. Sear your seafood Once the scallops are done cooking, heat a pan with 1 Tbsp. olive oil until it starts to smoke. Sear the scallops for 2-3 minutes on each side.
5. Compose your plate Portion out the polenta, green beans, and scallops on each plate.
6. Make your sauce In the same pan that you seared the green beans add the heavy cream and bring it to a boil then lower the heat and simmer until the cream starts to thicken about 5-8 minutes. Stir in the mustard, maple syrup, and salt. Divide evenly between the plates and pour over the scallops.
