Simple dish, delicious flavors:  Seared scallops, served atop polenta, a bed of fresh spinach and roasted veggies.

Polenta:

4 cups water (salted, 1 tspn), 1 cup corn meal.  Boil the salted water, add corn meal and whisk until creamy.  Lower the heat, add 3 pats of butter, 1/2 cup grated Parmesan cheese, cook for 30 minutes, stirring occasionally w/ a wooden spoon.  Season with salt, pepper, fresh parsley

Veggies:

Mushrooms, cherry tomatoes and red onions, season with salt, pepper, oregano, dill, dried chives, parsley, cumin, brown sugar. Drizzle w/ olive oil and balsamic.  Roast in the oven at 400 for 20 minutes.

Seared scallops

Season with salt, pepper, dill.  Add to a hot cast iron pan:  olive oil and scallops seasoned side down.  Cook for 2 minutes.  Season the 2^nd side of the scallops, turn over and cook for 2-3 more minutes.  Deglaze the pan with white wine.  Add a couple pats of butter, cover the pan and cook for another minute or two.

Plate it from the bottom up:  Polenta, fresh spinach (baby leaves), warm veggies, scallops.  Enjoy!

Seared scallops served with polenta, fresh spinach and roasted veggies