Pan-fried scallops with polenta and braised cime di rapa

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 2

By Theo Randall
  • 150g/5½oz polenta bramata or cornmeal
  • 5 tbsp olive oil
  • 300g/10½oz cime di rapa (or other greens such as spinach, chard or kale), stalks sliced into small pieces and leafy tops left whole
  • 1 garlic clove, finely sliced
  • pinch crushed fennel seeds
  • pinch dried chilli flakes
  • 6 large scallops, cleaned and with coral intact
  • 4 large sage leaves
  • 4 anchovy fillets in olive oil, chopped
  • 1 tbsp small capers
  • dried red chilli, chopped
  • 1 tsp aged balsamic vinegar
  • sea salt and freshly ground black pepper
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