3 U-10 scallops
1-2 leaves kale
4 Utah sweet corn
¼ cup polenta
4 PEPPADEW® peppers
salt to taste
several oyster mushrooms (as desired)
extra virgin olive oil, to taste
3 bacon/prosciutto slices, cooked
Take 1 cup milk and 1 cup water, place in sauce pot and bring to a simmer. Add polenta or yellow cornmeal and stir. Continue to stir until mixture thickens and is smooth. Add 2 tbsp. butter and salt to taste.
Clean the kernels off the Utah sweet corn and place in juicer. Once juiced place the liquid in a non-stick pan, bring the mixture to a simmer while stirring not allowing the liquid to burn. The natural sugar from the corn will thicken the liquid. Dice the Peppadew peppers into quarters and set aside.
Clean the Oyster mushrooms by hand removing the bitter pieces (you’ll be able to tell, the bitter part usually has dirt on it). Set the mushrooms aside, take the kale hold the end of the leaf and rip down the leaf taken off the spine. Slice the leave into smaller pieces. Heat 2 sauté pans, place oil into the pans. Salt each side of the Scallops and place in the hot oiled pan, sear the scallops on both sides for about 3 minutes on each. In the other pan place the peppers, mushrooms, and kale toss with salt and until mushrooms brown. Place the Scallops on the ready polenta with the kale mushroom salad on the side. Crumble up the cooked bacon and sprinkle over the scallops, and finish the dish with a drizzle of the corn jus.