Wood-Roasted Shrimp and Scallops with Polenta and Onion Confit

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

Enticingly flavored with rosemary these shrimp and scallop skewers are a flavorful topping for creamy polenta. Scallions, olives and onion confit garnish the dish.

Ingredients

4 medium tomatoes
1⁄2 cup olive oil
4 cups prepared polenta
8 scallions, small dice
1⁄2 cup butter
4 medium yellow onions, thinly sliced
8 oz. olive mix, pitted, chopped
Thyme from 8 sprigs
16 thick rosemary sprigs,
6-8-in. long
32 medium shrimp
32 large scallops
Scallions and olives, as needed for garnish

Steps

1. Toss tomatoes with half the olive oil and broil or grill until skin pops and there is some black on skin. Allow to cool; process through seive.

2. In a bowl, mix polenta with tomato liquid to taste (and color). Add scallions and 1⁄4 cup butter.
Mix well and season to taste.

3. In a skillet, heat remaining olive oil and butter, as needed. Sauté onions until caramelized, about 45 min. Add olives and thyme and sauté 3 min. more. Season to taste.

4. Thread rosemary sprigs with shrimp and scallops (4 on each). Lightly brush with olive oil and season with salt and pepper. Grill or broil 2-3 min. on each side.

5. Place 1⁄2 cup polenta on a plate and top with one skewer each of shrimp and scallops. Serve onion confit as a condiment. Garnish with scallions and olives.

More From FoodService Director

Sponsored Content
Mrs. T’s pierogies

From Mrs. T’s Foodservice.

Today’s college and university students demand customization, but they also seek out creative riffs on familiar dishes, making comfort food an area of opportunity for college & university operators.

This is especially true as more restaurants across all sectors add comfort-food favorites such as meatloaf, potato tots and loaded fries to menus.

Operators are already starting to see how a comforting, customizable ingredient such as pierogies meets those needs: Menu mentions of pierogies as an entree are up 9.3% over the last two years,...

Sponsored Content
local produce

From WinCup.

Today’s students care deeply about sustainability—much more so than the general population. For them, sustainable practices are visit drivers. What’s more, some 57% of students are willing to pay more for sustainable foods, according to Technomic’s recent College & University Consumer Trend Report . Sustainable claims drive visits, especially for young consumers: Some 31% of Gen Zers say they’re more likely to visit restaurants that try to be sustainable.

Students are looking for foodservice operations with comprehensive sustainability programs, and...

Industry News & Opinion

Mayfield High School in Mayfield, Ohio, has opened a coffee cart in its cafeteria, The News-Herald reports .

Open throughout the day, the cart sells 12-ounce cups of coffee for $2 each. Students were able to taste-test some of the offerings and were also involved in choosing the cart’s name.

The drinks are made with low-fat milk and unsweetened flavor syrups, and soy milk is on hand for those with allergies. To encourage more breakfast participation, the school gives students 50 percent off coffee when they also buy a breakfast item. Additionally, the cart is stationed next...

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

FSD Resources