Diver Scallops on Polenta Circle w/Crab Vinaigrette

Crabmeat Vinaigrette

Ingredients:
1 Tbs. Minced Shallots
1 Garlic Clove Pressed
1 Tbs. Minced Yellow And Red Pepper
1 Tbs Minced Scallions
1/2 Tbs Lemon Juice
1/8 cup Mirin ( Sweet Rice Vinegar)
1/2 Cup EVOO
1 Tbs. Sherry Vinegar-- Salt & Pepper To Taste
1/4 Pound Of Fresh Crabmeat

Whisk all ingredients together in bowl.**(Gently Fold In Crab Just Before Serving) **

Parmesan Herb Polenta

Ingredients:
1 Quart of good quality chicken stock
Infuse with Bay Leaf and 1 Garlic Clove
2 TBS. of Butter
1/4 Cup of Parmesan Cheese
1 teaspoon Chopped Fresh Herbs
8 oz. of Polenta or Yellow Cornmeal
Salt and Pepper to Taste

Bring Chicken Stock to boiling point with seasonings and butter. Pour in the Polenta, stirring with whisk until smooth. Add the Parmesan Cheese and teaspoon of Fresh Herbs. Cook for 5 to 6 minutes. Pour on to sheet pan and let cool. After chilled use cutter to make circles. Then lightly brown circles in hot buttered pan. Season scallops and gently sear on both sides.

Place scallop on top of Polenta Circle and drizzle with Crabmeat Vinaigrette.

Wine Pairing: Burgans Albarino 2006 – mineral, orange marmalade & peach – off dry but good acidity.