Pan-seared scallops with white wine over a bed of creamy Parmesan-herb polenta and frizzled Proscuitto.
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:
3 tablespoons butter
1/2 pound Proschitto, diced
1 pound wild-caught sea scallops
3 cloves garlic, minced
1/4 cup white wine
1 cup diced tomato
Make polenta: Bring water to a boil in a medium saucepan along with butter and salt. Slowly whisk in cornmeal. Reduce heat to simmer and cook, 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. 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 one minute.
To serve: Mound polenta on a serving platter, arrange scallops on top and finish with Proscuitto bits. Serves 3.