Chorizo Wrapped Scallops Served with Corn and Goat Cheese Polenta
Corn and Goat Cheese Polenta
3 ears of fresh corn on the cob. Cut off kernels and ground coarsely for about a ½ cup of cornmeal.
2 jalapeno peppers minced
1 cup half and half
1/3 cup sour cream
1/2 cup buttermilk
1/2 cup water
2/3 cup goat cheese
1/2 tsp. salt
1/4 tsp. black pepper
Heat half and half, water, sour cream and salt and pepper to a slight boil. Sprinkle in the cornmeal while whisking. Keep a steady whisk on it for about 30-35 minutes. Fold in remaining ingredients. Keep warm.
10 diver scallops
1 link of Spanish dried Chorizo sausage, sliced thin and lengthwise for wrapping (this will have to be done on a deli slicer at your local grocer)
Wrap each scallop individually with thin sliced Chorizo. Sear in a hot skillet in clarified butter or vegetable oil, until golden brown on outside and medium rare in the middle. Chef James recommends serving this dish with plantain chips.