SEARED SEA SCALLOPS WITH SMOKY BACON POLENTA

8 jumbo sea scallops rinsed and patted dry

1/2 cup polenta

3 cups water

3 tablespoons of cooked crispy chopped bacon (about 3-4 strips)

1/4 cup grated romano cheese, reserve a teaspoon for garnish

1 teaspoon olive oil

1 1/2 cups arugala

1 sprig of fresh rosemary

Salt and pepper

Bring the water to a boil in a medium size pot and season with salt

Slowly whisk in the polenta, let the polenta cook about 20 minutes, whisking it every 5 minutes

Season scallops on both sides with salt and pepper

Get a saute pan hot over medium high heat and add the oil

Sear ten scallops about 1 minute per side

While the scallops are searing add the bacon, cheese, rosemary and arugula to the polenta

Mix the polenta and put a large spoonful on a plate top with 4 scallops, garnish with cheese and serve