Flay seasons all three elements of his breading station individually to build flavor. Parmigiano Reggiano cheese is the crowning star of the dish, so make sure you’re using the real-deal stuff when making this recipe, so it comes out as restaurant-worthy as Flays. He calls it Chicken Parmigiano, because it uses real Parmigiano Reggiano cheese, not one of the American copycats or the powdery stuff that’s made with wood pulp. That means this recipe is no ordinary chicken parmesan. Serve scallops and sauce over polenta.A post shared by bobby flay made a name for himself cooking Southwestern food, but what you might not realize is that the chef has a passion for Italian cuisine, too, which was apparent both in his appearance in Bobby and Giada in Italy, and also in the food served at his coastal Italian-inspired restaurant Amalfi inside Caesars Palace. Top with herbs, lemon zest and hazelnuts. Bring to a boil and then simmer for 3 minutes.Īdd the cooked scallops to the skillet and simmer for 30 seconds. Add chicken broth and cook for 2 minutes.
In the same skillet, add butter, reduce the heat to low, and cook the minced garlic and shallots for 2 minutes, stirring continuously.Īdd lemon juice, capers, honey and the remaining butter.
Once golden, remove from skillet and set aside. Preheat olive oil in a skillet, sear scallops for 2-3 minutes per side. If it becomes too thick, add some additional milk or water.Īdd salt and pepper to the scallops. Once the polenta is well combined, stir in the grated parmesan and butter. Start by making the polenta and add the milk and chicken broth to a saucepan and bring to a simmer.
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