Chef Dave Bergmann,
Bergmann’s On Lombard
Although only one side is seen, Chef Dave sears his scallops on both sides, “I want both sides of my scallops to taste good,” he says. The chef also suggests adding caviar to the dish for an elegant finish.
2 cups water
Salt, to taste
1/2 cup cornmeal
1 cup cold butter, diced, divided
Pinch chile flakes
1 tsp chopped chives
1 1/2 cups whipping cream
4 large diver or 12 bay scallops, reserve liquid for sauce
Juice of 1/4 lemon
Juice of 1/4 lime
Juice of 1/4 orange
2 Tbsp dry white wine
Salt & pepper, to taste
2 Tbsp canola oil
1 baby bok choy, julienned
1/4 small red onion, julienned
1. In a pot, bring salted water to a boil. Stir in cornmeal. Reduce temperature and stir continuously, for approximately 8-10 minutes
2. Add 1/4 cup of butter, chile flakes, and chives.
3. Pour mixture onto a flat dish and refrigerate for 30 minutes.
4. Cut out 4 2-inch round polenta circles with cookie cutters. Set aside.
5. In a pot, over medium-high heat, reduce cream and scallop juice by two thirds.
6. Whisk in remaining butter, juice of lemon, lime and orange.
7. Remove from stove and add wine. Carefully return to stove and season with salt and pepper.
8. Season scallops with salt and pepper. In a pan, heat canola oil. Sear with baby bok choy and red onion for 2-3 minutes.
1. In same pan as the scallops were sautéed, heat polenta rounds for approximately one minute.
2. Place polenta rounds in middle of a heated plate. Place mound of bok choy and onion on rounds and top with scallops. Spoon sauce over top.
Yield 4 servings