Polenta:

4 cups water

2 tablespoons butter

1/2 teaspoon salt

1 cup yellow cornmeal

1/2 cup grated Parmesan cheese

2 tablespoons heavy cream

1 teaspoon dried oregano

Scallops:

1 tablespoon butter

1/2 pound Proschitto, diced

1 pound wild-caught sea scallops

3 cloves garlic, minced

1/4 cup white wine

1 cup diced tomatoes

Make polenta:  Bring water to a boil in a medium saucepan along with butter snd salt.  Slowly whisk in cornmeal.  Reduce heat to simmer and cook, uncovered, stirring frequently, about 15 minutes.  Mix in Parmesan, cream and oregano.

Meanwhile, make scallops:  In a medium frying pan, heat butter and fry Proscuitto until crispy.  Remove from pan and set aside.  Add scallops to the pan and lightly brown on one side.  Stir in garlic and turn to brown on second side.  Pour in wine and let simmer for two minutes.  Add tomatoes and simmer another minute.

To serve:  Mound polenta on a serving platter, arrange scallops on top and finish with Proscuitto bits.  Serves 3.