Cory Vitiello show us how to make a quick and easy dinner using fresh corn polenta in a homemade cherry tomato vinaigrette.

Seared scallops & prawns with fresh corn polenta

Ingredients for vinaigrette:

• 2 cups mixed heirloom cherry tomatoes
• 1 shallot minced
• 2 tbsp white wine vinegar
• 2 tbsp olive oil
• 2 cloves crushed garlic
• 4 sprigs chopped basil
• 4 sprigs tarragon picked and chopped
• 2 tsp salt
• fresh pepper

Method for vinaigrette:

Bring a small pot of water to a boil.  Drop the cherry tomatoes in for 10 seconds and then immediately strain into an ice bath.

Using a paring knife, peel the skins from the tomatoes.

In a medium sized bowl, toss the tomatoes along with the salt and set aside for 20 minutes (the salt will pull much of the juice from tomatoes which will form the vinaigrette).

Toss the remaining ingredients in with the tomatoes and hold at room temperature until you’re ready to serve.

Ingredients for polenta:

• 8 cobs corn, kernels removed
• 1 cup grated parmesan cheese
• 2 tbsp butter
• pinch salt

Method for polenta:

Place the corn kernels in a blender and blend on high speed for several minutes until completely smooth.

Transfer the soupy corn purée to a small pot and cook on low-medium heat, stirring frequently.

When the mixture thickens to a porridge consistency, stir in the butter, cheese and pinch of salt.

Continue stirring until the mixture is smooth and shiny.

Ingredients for squash:

• 2 pieces summer squash or zucchini cut into a ¼ inch dice
• 2 tbsp olive oil
• Pinch salt

Method for squash:

Sauté the summer squash over medium heat with the olive oil and salt until just tender.

Ingredients for prawns & scallops:

• 8 medium – large scallops
• 12 medium prawns peeled and deveined
• Canola oil

Method for prawns & scallops:

Lightly season the shellfish. In a large sauté pan over medium-high heat, add canola oil to just coat the bottom of the pan.

Add the scallops to the pan and cook on one side without moving them to develop a nice golden crust (this should take about 90 seconds in a hot pan).

Once a golden crust has formed, turn the scallops over and add the prawns to the pan. Cook the prawns for approximately 2 minutes until bright and firm. At this time, the scallops should be cooked properly, as well.

NOTE: I prefer to eat my scallops with a slightly underdone center; this is totally up to you, cook them to your liking. If you’re uncertain about the cooking time, just cut one in half to check. If you like them as I do, the center should still be translucent. If you would like them fully cooked, the center will be solid white and firm.

Assembly:

Spoon a nice pool of the corn purée on the base of a shallow soup bowl or plate. Place some of the summer squash on top of the corn, and then your prawn and scallops. Spoon a generous amount of tomato vinaigrette over top, making sure to include a few spoonfuls of their juice. Tear a few extra basil and tarragon leaves over top for garnish.

Courtesy Cory Vitiello

@ChefCoryV

www.theharbordroom.com