Seared Scallops/Lorenzo

The Italians call seafood, fruit of the sea and our next dish will show you why. Sweet, succulent scallops are on the menu tonight as we grab a Bite with Belkys.

The Chef: Chris Wyman

The Restaurant: Lorenzo inside the Redbury Hotel on South Beach

The Dish: Seared Scallops with Creamy Polenta and Wild Mushrooms


For Polenta:

2 cups whole milk

2/3 cup cornmeal

2 cups heavy cream

1 Tbs. butter

1/2 cup parmesan cheese

1 Tsp. chives

salt and pepper to taste

For scallops and mushrooms

8 large scallops

drizzle olive oil

4 oz. Oyster mushrooms

4 oz. Hen of the Woods mushrooms

4 oz. Hon-Shimeji

2 Tsp. shallots

2 Tsp. garlic

1/2 oz. Guanciale (or bacon)

sprig of thyme

1/4 oz herb salad

Balsamic Vinaigrette to taste

Method of Preparation:

– Make the polenta first. Put whole milk in a pot and scald it. Mix constantly until it starts to boil and froth add heavy cream. Stir for two more minutes. When it boils add the cornmeal and stir until it starts to get thick. Add butter, parmesan cheese, chives and salt and pepper. Stir again and set aside off the heat.

– Season both sides of the scallops with salt and pepper then sear them in a pan with olive oil. Caramelize the outside to a golden brown for about two minutes on each side. Drain them on a napkin and set aside.

– Now, cook the mushrooms. Add olive oil to a hot pan and add a variety of wild mushrooms. Chef uses Hon-Shimeji, Oyster and Hen of the Woods. Add salt and pepper and stir until golden. Add shallots, garlic and Guanciale

To Plate:

Polenta goes in first, then the scallops on top and the mushrooms on top of the scallops. Top it off with a fresh herb salad and garnishes with balsamic vinaigrette and olive oil.

Serving suggestion: Chardonnay

Serves: 2


1776 Collins Ave

Miami Beach, FL 33139

786 483 1796


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