Basking in Sunshine; Scallop & Garlic Cous Cous Polenta

{images:  bhldn via raina dawn}

. . glittering rays of sunlight . . . appropriate for luxuriously late mornings and brunches {Scallop & Garlic Cous cous Polenta & caviar} and time to fall in love all over again with every last bite . . .

Ingredients

Scallop

(Serves 1)

5 Scallops

a handful of Mesclun Salad (comes in packet)

1/2 piece of fresh Black Truffles

250gr Butter

a dash of Olive Oil

Sherry Vinegar

Balsamic Vinegar

Truffled Sea Salt & Black Pepper

Garlic Cous Cous Polenta

150ml milk
250ml chicken stock
1 garlic clove, crushed and chopped
50g cous cous
1/4 cup cream
15g parmesan, grated
white pepper

Method

1. Clean the truffle, cut the truffle in thin slices.

2. Open each scallop and insert one slice of truffle. Close the scallops.

3. In a pan slowly cook the butter until brown in colour.

4. Wash the salad and season with olive oil, balsamic vinegar, salt and pepper.

5. Add sherry vinegar and a little finely chopped truffle to the brown butter and mix well with a whisk.

6. Place a bouquet of salad in the centre of a plate.

7. For polenta, heat milk, chicken stock and garlic in a medium saucepan over medium heat for 4-6 minutes.
8. Whisk in polenta, and cook, whisking continuously for 3 minutes. Stir in cream and parmesan, cook for 5 minutes, stirring occasionally. Remove from heat and stand for 5-10 minutes.
9. To serve,  small rings of polenta around the salad. Top each ring with grilled scallops. Add a little truffled sea salt and brown butter.