Lemon Garlic Scallops with Polenta

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roughly chop the hazelnuts

finely mince the shallot

mince the garlic

chop the dill

season the scallops with salt and pepper

bring chicken broth and milk to a boil

add salt, pepper and polenta, simmer for 2 minutes

turn off the heat, stir in Parmesan and butter

cover, set aside

heat oil and butter over medium, add scallops

sear 3-4 minutes, turn and cook for 1 minute

remove from skillet

add garlic and shallot, cook for 2 minutes

stir in lemon juice, capers, honey and butter

add chicken broth, simmer for 2 minutes

add cream and pepper, cook for 3 minutes

return scallops to skillet, simmer for 30 seconds

top with dill, lemon zest and hazelnuts