African•gourmet

Grilled Scallops With Grilled Corn And Herb Oil

Ingredients

Quantities are shown as originally provided.

1 L (4 cups) vegetable stock
160 g (5.6oz) polenta
6 tbsp of grated parmesan
Salt
3 tbsp olive oil
60 g (2oz) mixed fresh herbs like coriander, parsley, basil
Zest of half a lemon
3 corn on the cobs (, defrosted (I used Iceland mini corn on the cob))
24 scallops, defrosted (I used Iceland scallops) (defrosted (I used Iceland scallops))

1
Bring the stock to the boil in a pot.
2
Then slowly add in the polenta whisking all the while till it thickens. Reduce the heat to low and stir for a few minutes with a wooden spoon. Then cover and stir every 8 or so mins until the polenta is cooked. The whole cooking process takes about 45 mins. The polenta is cooked when it is very thick and falls away from the side of the pan. When the polenta is cooked, stir in the cheese and season before, switching off the heat.
3
Add all the ingredients into the food processor and whiz into a smooth saucy consistency, adjust seasoning and set aside in a bowl.
4
Whilst the polenta is cooking preheat the BBQ till the coals are medium hot
5
Add the corn on the cob and grill for 3 minutes on each side till the charred.
6
Remove from the heat, cut off the corn kernels and save. Discard the rest
7
Season the scallops and grill them on the preheated bbq for 2-3 mins on each side until they are cooked through and transfer them to a plate.
8
To assemble mix the still liquid polenta with the sweetcorn kernels and about a third to half the herb oil, scoop the polenta into bowls, top with the scallops and drizzle on some more herby oil.