“Moosemeat & Marmalade” Bacon Buttered Scallops over Polenta

Nice combo.

In our digital media component of Moosemeat & Marmalade (my APTN cooking show with Victoria’s Dan Hayes that explores indigenous cultures through food), each host takes the main ingredient from an episode led by their cohost and tries to make something that is more their own style. These scallops were what I would have done in place of Dan’s seaweed scallops from season two.

The reasons are:

  1. Polenta is a traditional indigenous food ranging from Mesoamerica to the Great Lakes region.
  2. I love making comfort food that is accessible.
  3. Instead of bacon-wrapped scallops, I thought, “Why waste my time wrapping a scallop and then awkwardly cutting through it, when you can just drop in nice squares of bacon right over the scallops and polenta?”
  4. I always believe that bacon and maple are a nice combo, and maple is a real indigenous food. People forget that First Nations invented maple products.

-3 strips thick sliced bacon
-4 scallops
-2 tablespoons butter
-3 minced garlic cloves
-½ cup polenta
-2.5 cups water
-2 tablespoons maple syrup
-¼ cup grated parmesan


Polenta instructions:

-Start the polenta (aka corn grits) by bringing the water to a boil in a saucepan.
-Add the polenta to water gradually while stirring with a whisk to avoid lumping.
-When mixture begins to spit, lower heat and simmer for approximately 40 minutes, stirring occasionally.
-When mixture is cooked it will be a very thick porridge. Add cheese and stir until creamy.
-Cover with a lid and keep the mixture warm.

Preparing scallops:

-Place the scallops between paper towel sheets, pat dry thoroughly then set aside.
-Heat skillet over medium/high heat, then cut bacon strips into two-inch pieces and fry in the heated skillet, turning over then the bottoms are browned.
-Remove crisp bacon squares and set on paper towel, then place the scallops to cook in the same pan. Drain some of the bacon grease, but keep enough to fry the scallops.
-When scallops are browned on the bottom, turn over and add minced garlic.
-When the garlic begins to brown, add butter and syrup to the bacon and stir the mixture until it all looks brown amd caramelized.


Place scallops over a bowl of warm polenta and pour mapled bacon butter and all contents of skillet overtop. Serves two.

Try this at home: more recipes.


Post Date:

October 17, 2016