Ingredients

How to make it

  • First, peel, clean and devein the shrimp and set them aside
  • Take the scallops and slice them in half, from side to side...not down the middle. Basically making 2 thin scallops per sea scallop
  • The Polenta

  • Melt the butter in a sauce pan and add the shallot
  • When the shallot is translucent, add the liquid and bring to a boil
  • Slowly whisk in the corn meal, breaking up the lumps with a spoon
  • Lower the heat to low and add the remaining ingredients
  • Cook for about 15 minutes, stirring often
  • For the Shrimp

  • In a large, hot skillet, melt the butter and saute the garlic until its slightly brown
  • Add the shrimp and white wine, parsley and cook until the shrimp are pink...about 4 minutes or so.
  • Season with black pepper and then empty the contents of the pan into a bowl, or on a plate and bring the pan back to high
  • Cooking the Scallops

  • Season the scallops with sea salt and black pepper
  • Add the olive oil and once it's hot, place the scallops down around the outside edges of the pan making sure each one is in some of the oil. They should sizzle when you do this, or the oil wasn't hot enough
  • Allow them to cook for about a minute and then gently flip them with a spoon. The cooked side should be a nice, golden brown
  • Allow the other side to sear for a minute or two, and serve next to the polenta topped with sauted shrimp

Reviews & Comments 3

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    " It was excellent "
    frankieanne ate it and said...
    I made this but kinda didn't. :) I had some leftover polenta rounds from a log I wanted to use up. I made up the shrimp part of this but put it on a couple of rounds that I browned up in butter. I really like the shrimp with the polenta and the wine, butter and garlic were great with it as well. I ended up going back for more sauce to eat it up with. I added a picture and a thread in IMI. Thank you, sir.
    11/17/13
    White Wine Garlic Shrimp With Creamy Polenta And Scallops
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  • 22566 2 years ago
    Fandango...I see you have come out of your shell :o)
    Grits?
    I would'nt 'lye' to you it's all in the soaking.
    Polenta?
    Mush :o)
    Either way,nice recipe.
    Wishing you and your family a good week-end.
    Kind Regards
    Joyce
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  • keni 2 years ago
    Sounds wonderful.... and, it just so happens, *I* am southern... and a friend. Imagine that! ;-)
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  • gourmetana 2 years ago
    Oh my goodness, I love you version. Will definitely make this soon. I tried grits for the first time a few months ago and I loved it. I actually came to the conclusion we have a similar dish in portuguese traditional gastronomy but instead of shrimp we use chorizo and ribs ;)
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