Camden New Journal - Food:Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published:19th August 2009

Scallops with polenta chips
This is a fabulous dish and I would serve it with warmed nutty bread.

Ingredients
Serves 4
1 tbsp olive oil
1 small onion, peeled and chopped finely
1 clove garlic, peeled and crushed
20 fl oz boiling water
200g polenta
1 teasp fresh rosemary leaves, chopped finely
Salt and freshly ground black pepper
75g feta cheese, crumbled
12 large fresh scallops
12 cherry tomatoes, halved
1 bunch rocket
1 tbsp basil oil.

Method
To make the polenta chips, put the oil, onion and garlic into a frying pan and cook gently for a few minutes until the onion is soft but not browning. Bring the water up to the boil in a saucepan and greadually add the polenta, whicsk continuously. Reduce the heat to low and then add the cooked onion, rosemary, seasoning and feta cheese. Keep stirring until a smooth paste.
Line a baking tin with parchment paper and pour the polenta mixture into the tin and smooth over. Leave to set. Remove when cold and cut into chip-size pieces.
To serve, put some olive oil into a large heavy-based frying pan, add the polenta chips and fry gently on each side to brown slightly. Remove and keep warm. Add the cherry tomatoes and fry gently until just turning soft. Remove and keep warm.
Add the scallops and cook gently for about one minute on each side (depending on size) or until just cooked. Place the rocket on each plate, arrange the chips scallops and tomatoes over the rocket and then sprinkle over the basil oil. Season with salt and pepper and serve.

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