Mumbai to Maine’s Caldine Shrimp & Scallops over Polenta

Mumbai to Maine’s Caldine Shrimp & Scallops over Polenta

Course: Main course
Servings

4

servings
Prep time

30

minutes
Cooking time

15

minutes

As seen on Maine Food Story, Season 2, this dish features creamy Maine Grains polenta perfectly paired with Mumbai to Maine’s Caldine Simmer Sauce. Serve with your favorite chilled riesling for an easy at-home, Maine-made meal!

Ingredients

  • Kashmiri Chili Oil
  • 1 cup warm grapeseed oil

  • 2 teaspoons Kashmiri chili powder (or substitute regular chili powder)

  • Polenta
  • 4 cups water

  • 1 cup Maine Grains Polenta

  • 2 teaspoons salt

  • 3 tablespoons unsalted butter

  • Caldine Shrimp & Scallops
  • 1 jar Mumbai to Maine Caldine Simmer Sauce

  • 10 jumbo gulf shrimp (in shell)

  • 10 large scallops

  • 1 stick salted butter

  • 1 teaspoon turmeric powder

  • 2 teaspoons Kashmiri chili powder (or substitute regular chili powder)

  • Fresh Garnish
  • 1 jalapeno (minced)

  • 2 tablespoonss scallions (thinly sliced)

Directions

  • Kashmiri Chili Oil
  • Mix oil and chili powder in a small bowl or jar and set aside for later.
  • Polenta
  • Place the water and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Gradually whisk in the polenta. Reduce the heat to low and cook until the mixture thickens and the polenta is tender, stirring often, for about 15 minutes. Turn off the heat. Add the butter and stir until melted.
  • Caldine Shrimp & Scallops
  • Thoroughly pat the shrimp and scallops dry with a paper towel.
  • Place the stick of salted butter in a medium-hot skillet.
  • Add the shrimp into the skillet, not too close together. Dust with 1/2 teaspoon of turmeric and 1 teaspoon of chili powder. Sear for 4 minutes on low heat (don’t turn them over).
  • Transfer the shrimp onto a clean plate then add the scallops to the same skillet.
  • Dust the scallops with the remaining turmeric and chili powder. Sear for 4 minutes on low heat. Transfer to the plate with the seared shrimp.
  • Add the Caldine sauce to the skillet to deglaze all of the brown butter bits. Lay the shrimp and scallops on top of the sauce, cover with a lid and simmer for 3 minutes on low heat.
  • Serve over a bowl of steamy hot buttered Maine Grains polenta. Garnish with diced jalapenos, sliced scallions, and a drizzle of Kashmiri chili oil.

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