Seared Scallops with Polenta, Bacon, and Poblano Chiles

Name: Seared Scallops with Polenta, Bacon, and Poblano Chiles
Ingredients: 3 cups, water; 3/4 cup, instant polenta; 4 tablespoons, unsalted butter; , Salt and pepper; 4 ounces, sharp cheddar cheese, shredded (1 cup); 2 , poblano chiles, stemmed, seeded, and chopped; 4 slices, bacon, chopped fine; 4 , scallions, white and green parts separated and sliced thin; 1 tablespoon, Worcestershire sauce; 2 , garlic cloves, minced; 1 1/2 pounds, large sea scallops, tendons removed

Main Courses
Fish & Seafood
Weeknight

By Matthew Fairman ･ Appears in Cook's Country December/January 2019

A quick sear to add browning to the scallops transforms their flavor.

SERVES 4

TIME 30 minutes

Seared Scallops with Polenta, Bacon, and Poblano Chiles

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