Simple as this entrée is to prepare – thanks to our savory Porcini and Truffle Polenta – it has an inherent “wow factor.” For best results, use the freshest scallops possible and make sure they are just barely opaque in the center after searing.

Prep time: 10 min
Cook time: 20 min
Total time: 30 min

INGREDIENTS

Makes 4 entrée servings

• 4 Cups Water
• 16Sea Scallops, patted dry
• 1 Tablespoon Kosher Sea Salt Flakes
• 1 1/2 Teaspoons Ground Black Peppercorns Dustless
• 3 Tablespoons Porcini Powder
• 2 Tablespoons Olive Oil
• 2 Tablespoons Unsalted Butter
• 1 Cup Porcini & Truffle Polenta
• 1/2 Cup Fresh Or Frozen English Peas, blanched
• 2 Teaspoons Premium White Truffle Oil
• Snipped Fresh Chives (For Garnish)

DIRECTIONS

1. Bring water to a boil in large saucepan.
2. While water comes to a boil, season scallops with sea salt and black pepper, then sprinkle small amount of Porcini Powder on both ends of each scallop, tapping lightly to adhere powder.
3. Heat oil and butter together in large, heavy skillet over medium-high heat, and add scallops. Cook, without moving, for 2 to 3 minutes on first side, until golden-brown crust forms. Flip to other side, and cook 2 to 3 minutes. Transfer to warmed plate to keep warm.
4. Very slowly pour polenta into boiling water. Reduce heat to simmer and cook, whisking, for 3 minutes, until very thick.
5. 5. Equally divide polenta onto four plates and top each with four scallops. Sprinkle about one quarter of peas over each plate, followed by 1/2 teaspoon truffle oil. Garnish with snipped fresh chives.