[ HAWAII'S KITCHEN ]

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Top polenta with
seared scallops

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This dish was prepared by Andrew Manion-Copley of the Turtle Bay Resort on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Seared Diver Scallops over Kahuku Corn

12 scallops, cleaned
Hawaiian salt & pepper
3 tablespoons olive oil

>> Polenta:
6 ears corn
1 tablespoon-size piece lemongrass
1 tablespoon-size piece garlic
1 tablespoon-size piece peeled ginger
3 tablespoons butter
Hawaiian salt and pepper, to taste

>> Shiitake Vinaigrette:
1 cup olive oil
1/3 cup EACH balsamic vinegar, sugar and mixed herbs (tarragon, basil, thyme and chives)
6 shiitake mushrooms, stalks removed

To make the mushrooms: Combine oil, balsamic vinegar, sugar and herbs. Marinate the mushrooms in the mixture for 24 hours.

To make the polenta: Peel and clean the corn. Grate on a medium-size box grater, followed by the lemongrass, garlic and ginger.

Season the scallops with salt and pepper. Heat olive oil in a saucepan until smoking. Sear scallops and cook 2 minutes. Turn and cook another 2 minutes, until medium-rare.

To serve: Place the polenta in the middle of the plate. Top with scallops and drizzle vinaigrette around the corn.

Nutritional information unavailable.

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