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

Ideas and Innovation
ucmc model

With a budget and timeline in place, and the support of the university behind them, the foodservice team at the University of Chicago Medical Center was ready to get rolling with the renovation of one of its patient services kitchens. The facility, which services the hospital’s Center for Care and Discovery and Comer Children’s Hospital, was tripling in size to serve two additional patient floors, to the tune of $9 million. But that didn’t mean immediately jumping in with steel and screws.

“First, we cut out scaled pieces of paper and moved things around,” says Elizabeth Lockwood,...

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

FSD Resources