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

Industry News & Opinion

K-12 foodservice participating in federal nutrition programs soon could fall into some extra cheese. The U.S. Department of Agriculture is set to buy 11 million pounds of cheese to raise plummeting prices, the result of a dairy glut. The acquired product will be distributed to federal nutrition programs, which might include WIC, SNAP and Child Nutrition Programs, and food banks.

The purchase falls short of a call from Congress, unions, special interest groups and commodity organizations for a $150 million buyout of dairy assets to mitigate the 35% drop in dairy revenues—a 30-year...

Ideas and Innovation
cardboard takeout box

The death knell keeps ringing for polystyrene containers. A story Monday in the Chicago Tribune reports that a man who provided free recycling for the foam products in 10 area communities is shutting down his services, citing expense and logistical difficulties, and leaving few options for diverting the material from landfills.

“From a business perspective, there is no market for [recycled polystyrene foam]. It's difficult to sell,” Beth Lang, facilities and general services manager at the Recycling Drop-Off Center in Naperville, Ill., told the Tribune. “The second reason, and more...

Industry News & Opinion

Students at Martin Luther College will be able to cook their own food in the cafeteria this year, thanks to the addition of a new self-cook station installed during the cafeteria’s renovation, The Journal reports.

In addition to the self-cook station, which contains induction cookers, the revamped cafeteria at the New Ulm, Minn., school will include new pizza equipment, a panini grill, tiled floors, poured countertops and new arrangements to make the cafeteria appear more open.

"We wanted to make it look more like a restaurant and not like a cafeteria," Director of Dining...

Industry News & Opinion

Two chefs at Whitworth University in Spokane, Wash., are trying to help solve the Mars food dilemma, myfoxspokane.com reports .

Just outside the school’s cafeteria, Executive Chef Timothy Grayson and his partner, Christine Logan-Travis, are trying their hand at growing tomatoes, oregano, basil and other plants in Martian Regolith Soil, the closest soil on Earth to that found on the fourth planet from the sun.

All of the plants in the Mars-inspired garden are intended for human consumption.

“It is a reality that at some point, if man goes to Mars, they will need to...

FSD Resources