Scallops with Chorizo Ragout and Herb Polenta

Scallops with Chorizo Ragout and Herb Polenta

From: Executive chef Brett Montgomery, CEC, CWP, Renaissance Cleveland Hotel, Cleveland, OH. Yield: 1 serving.

3 10-20 scallops, seared

2 oz. chorizo ragout (recipe follows)

4 oz. herb polenta (recipe follows)

Chorizo Ragout:

5 lb. ground pork

¼ cup kosher salt

1 Tbsp.

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TAGS: Food & Drink