Ingredients
1 small onion, chopped3 tablespoons butter, divided1/2 cup fresh corn or frozen corn, thawed1/4 cup roasted sweet red peppers, drained and chopped4 cups reduced-sodium chicken broth3/4 teaspoon salt, divided1 cup yellow cornmeal1/2 cup grated Parmesan cheese1 medium ripe avocado, peeled and chopped1/4 to 1/2 cup water2 tablespoons heavy whipping cream8 sea scallops (about 1 pound)1/2 teaspoon pepper
Preparation
In a large skillet, saute onions in half the butter until tender, 5-7 minutes. Add corn and peppers; cook 4-5 minutes longer. Stir in broth and 1/4 teaspoon salt, bring to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from the sides of the pan, 15-20 minutes. Stir in cheese. Remove from heat; set aside and keep warm.
Meanwhile, in a blender, combine the avocado, 1/4 cup water, cream and 1/4 teaspoon salt. Blend until smooth, 30 seconds. Add additional water as needed to reach desired consistency. Cover and refrigerate until serving.
Sprinkle scallops with remaining salt and pepper. In a large skillet, saute scallops in remaining butter until firm and opaque, 1-2 minutes per side. Serve with polenta and avocado cream.
