Ingredients
The following ingredients have 4 Servings
- 500ml water.
- Pinch of salt.
- 100g polenta.
- 50ml cream.
- 75g blue cheese, such as Stilton.
- 50g shiitake mushrooms, sliced.
- 12 scallops, cleaned and roe off.
- Handful of watercress or baby rocket.
- Truffle oil to drizzle (optional).
Instruction
- <p>To make the polenta, bring the water and salt to the boil. Pour in the polenta in a gradual steady stream, stirring constantly, and cook over low heat for 5 minutes. Stir in the cream then crumble in the blue cheese and continue stirring until melted through.</p> <p>Blanch the shiitake mushrooms in boiling salted water for about 30 seconds. Drain.</p> <p>Sear the scallops in a heavy-based pan over high heat, turning them once, until they just start to turn white (about 2 minutes).</p> <p>To serve, divide the polenta among 4 serving plates and spread into a circle. Top the polenta with a small pile of watercress or rocket and sprinkle with mushrooms. Arrange the scallops around the edge of the polenta and drizzle with a little truffle oil.</p>
