Pan-Seared Sea Scallops with Tomatoes & Spinach over Polenta
1lb Sea Scallops
1 pint grape tomatoes
3 garlic cloves, crushed or minced
1/2 lb fresh baby spinach
1 cup of polenta
4 cups water
3 tablespoons olive oil
3 tablespoons butter
Salt and pepper to taste
For the tomatoes
Cut the tomatoes in halves. Place on a baking sheet. Toss with 1 tablespoon of oil, 1 garlic clove, salt and pepper. Bake at 400F for 20 minutes.
For the polenta
Bring salted water to a boil. Add one tablespoon of oil and the polenta and cook while misting often following the direction on the box (30 minutes if regular or 5 minutes if instant)
For the spinach
in a large pan heat one tablespoon of oil. Add the spinach and sliced garlic and sauté while mixing until wilted. Season with salt and pepper.
For the scallops
heat the butter on a skillet over medium-high heat. When the butter starts to sizzle, add the sea scallops (patted dry) and cook for 5 minutes on each side. Season w salt and pepper.
Divide on four plates: start with the soft polenta, top with tomatoes and spinach. And finish with the sea scallops.