Pan Seared Scallops and Cheesy Soft Polenta

To sear scallops, start with a very hot pan, add just enough oil to coat the bottom of the pan.

When the oil starts to smoke, add your scallops and turn the heat down to medium high.

Sear 2 minutes, then turn.

When the scallop feels firmer or begins to give of a milky white liquid they are done.


For the Polenta

I brought 1 cup of Milk to a boil, reduce the heat and begin whisking in about 1/2 cup of Semolina Flour.
You may not need the whole 1/2 cup of semolina though.  When you add the semolina, add it slowly while whisking.  Once the Polenta begins to thicken stop adding flour.

At this point I start adding cheese, Parmesan, mozzarella, cheddar are all good cheeses to  use. Just choose what you want and add as much as you would like.

If it has become to thick simply thin it out with additional milk, water, or chicken stock

Season with Salt and Pepper, add any herbs or other desired ingredients to add flavor and keep warm until your ready to serve.