This delicious blend of scallops and polenta is not only mouth-watering, but also filling. There’s something about our Oregon White Truffle Finishing Salt that enhances even the most delicate of foods, like scallops, which is why you might be just a little reluctant to settle for table salt — or any old sea salt — ever again. It’s been known to happen. Serves 4 (3 scallops per person).
Polenta
In a large saucepan over a high heat, bring salted water to a boil. Stirring with a wooden spoon, gradually pour in the polenta. Lower heat to medium and continue stirring occasionally, being sure to scrape the bottom of pan. Continue cooking until polenta thickens.
Reduce heat to simmer and add 1 teaspoon of salt and freshly ground pepper. Add butter and cheese, stirring until smooth. Cover and remove from heat.
Scallops
In a large sauté pan, heat olive oil until just smoking. Gently place scallops in the pan and cook over medium heat. Sear each side for 2 minutes until golden.
Divide and spread polenta on 4 dinner plates. Gently place 3 scallops in the center of the polenta and sprinkle with Oregon White Truffle Finishing Salt.
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This Smoky Oaxacan Mezcal Basil Cocktail is an all season favorite: Melding the complex smoky flavors of authentic Mezcal with sweet agave syrup, muddled lime, and basil.
These dark and delightfully chewy chocolate cookies are everything you crave. And then some. Dark and sultry, soft and chewy, satisfying both the classic chocolate chip cookie and decadent brownie lover. We invite you to make them even more irresistible by gettin’ salty and adding a mix of heat and sweet with our Chipotle Finishing Salt and Lavender Honey Bee Finishing Salt. Makes about 2 dozen cookies.