Careme

Instructions

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1. 1.

   Remove 1 lb frozen scallops from their packaging, including any vacuum wrapping. Transfer to a leakproof zip-top bag, spread into a single layer, and submerge in cold water until flexible throughout, about 25–40 minutes. Change the water after 20 minutes. Start the polenta and prepare the vegetables while they thaw.

2. 2.

   Bring 1 cup water to a boil in a small saucepan. Slowly whisk in 1/4 cup Bob’s Red Mill dry polenta and 1/8 teaspoon Diamond Crystal kosher salt flakes. Reduce the heat to low and simmer gently, stirring frequently, for 25–30 minutes, until creamy and tender. Add water 1 tablespoon at a time if it becomes too thick. When tender, stir in 1 teaspoon unsalted butter and cover off the heat. Prepare the vegetables while it simmers.

3. 3.

   Dice 12 oz Roma tomatoes into 1/2-inch pieces, retaining their juices. Cut 8 oz zucchini into 1/4-inch dice and finely chop 4 garlic cloves.

4. 4.

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced zucchini and cook for 4–5 minutes, stirring occasionally, until lightly golden. Add the chopped garlic and stir for 30 seconds.

5. 5.

   Add the diced tomatoes and their juices, 2 teaspoons Diamond Crystal kosher salt flakes, and 1/4 teaspoon black pepper. Cook over medium heat for 6–8 minutes, stirring occasionally, until the tomatoes soften and the juices become lightly saucy rather than watery. Tear 0.5 oz basil leaves into small pieces, fold them in, and cover off the heat.

6. 6.

   Drain the thawed scallops and remove any firm side muscles. Pat thoroughly dry with paper towels, but do not salt them yet.

7. 7.

   Heat a separate large stainless-steel or cast-iron skillet over medium-high heat for 2 minutes. Add 1 tablespoon olive oil. Season the scallops with 2 teaspoons Diamond Crystal kosher salt flakes immediately before placing them in the skillet, leaving space between them. Sear undisturbed for 2–3 minutes until deeply golden and easily released.

8. 8.

   Turn the scallops, add 2 tablespoons unsalted butter and 1/4 teaspoon dried thyme, and reduce the heat to medium. Cook for another 1–2 minutes, spooning the foaming thyme butter over the scallops, until their centers reach 130°F. Transfer to a plate and rest for 1 minute.

9. 9.

   Gently rewarm the polenta and tomato-zucchini sauté if needed, loosening the polenta with a splash of water. Divide the sauté between two warm plates and arrange the scallops golden-side up on top. Spoon a small mound of polenta alongside each portion, drizzle the scallops and polenta with the thyme butter, and serve immediately.

Want more detail? See the temperature guide.