Recipes

Soft Puhoi Valley Blue Cheese Polenta & Seared Scallops

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Delicious seafood dish using Puhoi Valley Blue cheese from Geoff Scott on Best of NZ Food.

This is a delicious and impressive dish that I like to use as a starter when I’m cooking a dinner party at home. The combination of flavours when you get a hint of salty blue cheese, a slice of mushroom, then the sweetness of scallop, it’s just sensational. If you are not a blue cheese fan then parmesan is a great substitute.

Blue Cheese Polenta

100g Puhoi Valley Distinction Blue Cheese

300ml water

300ml milk

2 teaspoon flaky sea salt

90g Fine Polenta

a little extra milk if necessary

To Make

In a large pan bring the water, milk and salt to the boil. Add the polenta raining it in – in a fine stream whisking continuously until it is all combined and bring back to boiling point. Turn heat down to very low and simmer for 40 minutes, whisking every 5 minutes or so. Add the parmesan and 70gr of the blue cheese and whisk thoroughly to combine. Adjust consistency by adding more milk if the polenta is too thick.

Seared Scallops

2 tablespoons clarified butter

3 – 5 fresh New Zealand scallops - per person – placed on paper towels

1 teaspoon flaky sea salt

2 cups sliced fresh shiitake mushrooms

2 cups picked rocket leaves

To Make

In a hot fry pan melt the clarified butter, season the scallops with salt. In batches, sear the scallops till caramelised and golden. Remove and place on paper towels, return pan to high heat, sear the mushrooms till coloured then add the rocket, mix till just wilted then tip out onto paper towels.

Serve the polenta into bowls then garnish each bowl with scallops, mushroom and rocket mix. Crumble over the remaining blue cheese.

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