Lemon Garlic Scallops with Polenta


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