Simple dish, delicious flavors: Seared scallops, served atop polenta, a bed of fresh spinach and roasted veggies.
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
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.
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 2nd 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!