This recipe combines the delicate flavor of scallops with the rich, umami notes of black garlic butter, paired with creamy truffle polenta and sweet roasted cipollini onions. It’s an elegant dish that’s perfect for special occasions or a refined dinner at home. Let’s dive into this sophisticated recipe!
Ingredients:
For the Black Garlic Butter Scallops:
12 large sea scallops, patted dry
2 tablespoons black garlic butter (see below for recipe)
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
For the Black Garlic Butter:
4 cloves black garlic, mashed into a paste
1/2 cup unsalted butter, softened
1 tablespoon lemon juice
1 tablespoon fresh chives, finely chopped
Salt, to taste
For the Truffle Polenta:
1 cup polenta (cornmeal)
4 cups chicken or vegetable broth
1/2 cup grated Parmesan cheese
2 tablespoons truffle oil
Salt and freshly ground black pepper, to taste
For the Roasted Cipollini Onions:
12 cipollini onions, peeled
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper, to taste
Fresh thyme sprigs (for garnish)
Instructions:
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