Because when you finally get the smoker, grill, barrel shaped bbq of your dreams, after years of wanting one – you throw yourself full grill into bbqing and doing things like, spending an entire week working up 7 bbq recipes. Peeps, this can only be a good thing, since you get to test out these recipes too? So let’s start with this grilled scallops with grilled corn and herb oil polenta recipe.
As frequently happens, I was led by my freezer for this one. The weather forecast was good, the freezer had food in it. BBQ away!
So I opened the freezer and took out the top two things. A bag of scallops and some corn on the cob. Nice and easy, so the perfect food for lunch.
As simple as:
- Defrost the scallops and corn
- Light bbq
- Chuck them on the bbq
- Cut some herbs and make a herb oil
- Cook polenta
- Put together on plate
That’s the thing about frozen food. It is easy, fresh and convenient. And I know that everyone including me goes on about seasonal food. But face it, some times in early summer you just want sweetcorn and there is none in your local famers market, or garden etc. Or wanting scallops out of season in the spring. So what are you going to do? Well head over to your local Iceland Foods and stock up on some. This way, you have it as fresh as when it was picked or caught, just with the intermediary of the freezer. Perfect. Whilst you are there, check out their gazillion packs of freshly frozen veggies, fruit, fish, meats and more.
Before I give you the grilled scallops with grilled corn and herb oil polenta recipe, can I ask you guys a rather random question?
How do you pronounce the word scallops? I just had Freddy explain that I had been pronouncing it wrong. Cue me looking at some rather random and weird videos on YouTube to try and learn how to pronounce it.
Let’s just say that I am still non-the wiser if my ‘skallops’ is ok compared to Freddy’s ‘skawllops’. But apparently, you should be careful of folk who say skallops, as only weird people, who come from landlocked places like Ohio, use that. If you have a few free moments and want a good giggle then check out the internet’s pronunciation of scallops.
So now that I have my rather random question out of the way. I would love to share a few bbq tips which have helped me get perfectly grilled food every single time.
- Don’t cook on coals which are too hot. If you are cooking anything thicker than a few millimetres, extremely hot coals will just give you burned outside and raw middle.
- Use a fish grill, especially when cooking seafood. It keeps the food together, stops it sticking to the barbecue grill and makes the whole process easier. Also useful with sausages, burgers and veggies.
- If you are nervous, in a hurry, or rain is threatening, use your oven. Part-cooking the sausages before finishing them off on the bbq makes it much easier.
- Use the lid of the BBQ. Food cooked with the lid down gets heat coming at it from all sides, which means it cooks much more evenly.
- Rest everything after cooking, even fish. It allows the juices to distribute evenly.
So folks, here is how to make these grilled scallops with grilled corn and herb polenta.
Please do try it and if you do make it then please do tag me on Instagram or twitter so that I can pop over and have a look. It is really, really awesome for me when you make any one of my recipes.
Ps if you like more polenta recipes please do check out this salmon polenta bowls with roasted tomatoes and pesto. Other bbq recipes inspired by Iceland Foods includes Mexican grilled chipotle salad in tortilla bowls from Veggie Desserts, BBQ shrimp & steak kebabs glazed with maple syrup and mustard glaze from Foodie Quine,
This post is sponsored by some really lovely folk. Thank you for supporting them, as they make it possible for me to continue dreaming up recipes, travel plans and much more for you. Opinions as always, are my own.
Grilled Scallops With Grilled Corn And Herb Oil
For the polenta:
- 1 L (4 cups) vegetable stock
- 160 g (5.6oz) polenta
- 6 tbsp of grated parmesan
For the herb oil:
- 3 tbsp olive oil
- 60 g (2oz) mixed fresh herbs like coriander, parsley, basil
- Zest of half a lemon
For the corn on the cob:
- 3 mini corn on the cobs , defrosted (I used Iceland mini corn on the cob)
For the scallops
- 24 scallops, defrosted (I used Iceland scallops) defrosted (I used Iceland scallops)
Make the polenta:
- Bring the stock to the boil in a pot.
Then slowly add in the polenta whisking all the while till it thickens. Reduce the heat to low and stir for a few minutes with a wooden spoon. Then cover and stir every 8 or so mins until the polenta is cooked. The whole cooking process takes about 45 mins. The polenta is cooked when it is very thick and falls away from the side of the pan. When the polenta is cooked, stir in the cheese and season before, switching off the heat.
Make the herb oil:
- Add all the ingredients into the food processor and whiz into a smooth saucy consistency, adjust seasoning and set aside in a bowl.
Grill the sweetcorn:
- Whilst the polenta is cooking preheat the BBQ till the coals are medium hot
- Add the corn on the cob and grill for 3 minutes on each side till the charred.
- Remove from the heat, cut off the corn kernels and save. Discard the rest
Grill the scallops:
- Season the scallops and grill them on the preheated bbq for 2-3 mins on each side until they are cooked through and transfer them to a plate.
Assemble the grilled scallops with grilled corn and herb oil polenta
- To assemble mix the still liquid polenta with the sweetcorn kernels and about a third to half the herb oil, scoop the polenta into bowls, top with the scallops and drizzle on some more herby oil.
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