Scallops with a Bacon, Tomatoes and Basil Reduction

After a long day at work, all I wanted to do today was to sit and just chill. So instead of going to the grocery store as I normally do, I just went home. I did not go to the grocery store even though I fell like eating shrimps. There was not a whole lot at home but I was too tired. So you guessed it, when dinner time came about, the question arose: “what’s for dinner?”… Well, I thought we could use what we have in the fridge. I can use some of the scallops I had frozen a few weeks ago for me, and I can fix a whole wheat pizza for my children, with fresh pesto, prosciutto and fresh mozzarella….Yum….

Well the idea of whole wheat pizza did not appeal to anyone so I let them fix their own dinner and  I just went ahead and fix my own meal…

Today I am having Scallops with a bacon, tomato and basil reduction, with cheddar polenta and grilled marinated asparagus… How does it sound?….I certainly hope that I have enlightened your gustative senses….

This dish is really easy to do, and takes no time to prepare so you might want to try it. It is worth it…

This recipe is for 4 people.

Grilled Asparagus: you will need one bundle and 1/4 cup of balsamic vinaigrette.

Turn on your oven to 375. Trim the asparagus, and place them in a plastic bag. Empty 1/4 cup of balsamic vinaigrette, close the bag and shake well so that the dressing will cover all the asparagus. Take the asparagus out of the bag and place them on a silpat. Cook for 8-10 minutes.

Cheddar Polenta: 2 1/2 cup of water, 1/2 cup of milk, 3/4 cup of yellow cornmeal, 1 cup of cheddar cheese, 1/4 cupof scallions, 1/2 tsp of salt and pepper to taste.

Bring the water and the milk to boil. Throw in the cornmeal and stir until the polenta is thickening. Add cheddar, and scallions and maybe more milk if the polenta is too thick. The polenta needs to be thick but runny… Set aside.

Scallops: 3 strips of bacon, 2 tbsp of olive oil, 2 tbsp of balsamic vinegar, 2 Tbsp of sugar or subsitute, 2 tbsp of fresh basil, 1/4 tsp of red pepper flakes, 1/2 cup of fresh tomatoes diced, salt and pepper and 16 to 20 scallops.

Slice the bacon in very thin slices, and cook until it becomes crispy. Disguard the drippings. In a bowl, mix the vinegar, the sugar and the oil and empty this mixture into the frying pan where you cooked the bacon. Bring the mixture to boil, and throw in tomatoes, basil and red pepper flakes. Cook until the mixture reduces and becomes thicker.

In another frying pan melt 1 tbsp of butter. When the butter is melted, and is sizzling, cook the scallops. Cook them about 1 minute on each side. To serve spoon the tomato, basil reduction and lay the scallops on top of it. Place a spoon full of polenta and a few asparagus on each plate.