This recipe is for Felena. Busy girl that she is, she proudly announced in her kitchen to me not long ago that a recipe for her needs to be "six ingredients or less!". It was a veiled threat to all those overly complicated creations presented every so carefully and colorfully by our friends Martha, Giadda, and Jacque with the magical assistance of television. All those ingredients already chopped aren't making life easier on a Wednesday night-the person who washed, chopped, and left it out for our above beloved chefs is really the savior (or the grande saboteur depending on how you look at this).
So, to all of you who can't abide more complication in your life or to those who only have six ingredients in their entire fridge...this one's for you!
Ingredients:
1. Scallops (dust with sea salt, ground pepper, and red pepper flakes)
2. Spinach
3. Polenta (I like the prepackaged kind from Trader Joes)
4. Lime
5. Cilantro (finely chopped)
6. Tapatio
Score your fresh or thawed scallops and dust with salt and pepper to taste. Saute spinach in Olive Oil. Warm sliced polenta either in the oven or in a saute pan until lightly browned. With all that done, now saute your scallops. I used a medium heat and only for a few minutes because I like eating scallops, not white chunks of tire tread. At the very end of your cooking, squeeze lime into your scallop pan.
To plate, arrange a small flat round of spinach, then a slice of your polenta, and then place your delightfully done scallop on top. Sprinkle the creation with some cilantro and dab some tapatio on the plate to trick your family and friends into thinking this is a five star restaurant creation!
So, to all of you who can't abide more complication in your life or to those who only have six ingredients in their entire fridge...this one's for you!
Ingredients:
1. Scallops (dust with sea salt, ground pepper, and red pepper flakes)
2. Spinach
3. Polenta (I like the prepackaged kind from Trader Joes)
4. Lime
5. Cilantro (finely chopped)
6. Tapatio
Score your fresh or thawed scallops and dust with salt and pepper to taste. Saute spinach in Olive Oil. Warm sliced polenta either in the oven or in a saute pan until lightly browned. With all that done, now saute your scallops. I used a medium heat and only for a few minutes because I like eating scallops, not white chunks of tire tread. At the very end of your cooking, squeeze lime into your scallop pan.
To plate, arrange a small flat round of spinach, then a slice of your polenta, and then place your delightfully done scallop on top. Sprinkle the creation with some cilantro and dab some tapatio on the plate to trick your family and friends into thinking this is a five star restaurant creation!
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