Seared Scallops & Polenta | Sysco Foodie
Make sure you drain and pat dry your scallops before cooking. Not drying the scallops will prevent them from getting a nice sear.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodie.sysco.com.
Ingredients
- 1 oz. Arrezzio Classic olive oil
- 2 tbsp. butter
- 5 oz. Portico Simply dry sea scallops
- 6 oz. Sysco Imperial cheddar grits
- 1 oz. Imperial Fresh green onion
- 1/2 oz. Busseto prosciutto ham, sliced
- 1 oz. Sauce Craft Sticky Asian BBQ Sauce
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