Recipe 361: Pan Seared Scallops with Roasted Tomatoes, Leeks and Creamy Polenta

Ingredients:
1 pint grape tomatoes
3 T olive oil, divided
1 C polenta
3 C water
2 large leeks
3 C spinach
3 T butter
10-12 large scallops
1/4 C feta




Start by pre-heating  the oven at 400°. Then, put all of the tomatoes into a baking dish. Drizzle 1 T olive oil and season with salt and pepper. Put it in the oven and roast for 1 hour.



Bring out a small pan then start boiling water. When the water starts boiling add in the the polenta.

Stir occasionally but let cook for 30 minutes. 

Slice the leeks after rinsing well.

Do the same with your scallops and pat them dry and set aside to dry for about 15 minutes.

Heat up the rest of the olive oil in a pan. Add the leeks.

Stir until the leeks are transparent. Add the spinach and add more olive oil if necessary.

Watch over and stir until the spinach has wilted.Heat up butter in a large skillet over medium high heat. Add the scallop once the butter is HOT and cook on each side for 5 minutes.

Set the scallops aside. 

Add the feta to the warm polenta and remove the tomatoes from the oven.

Put a half cup of polenta at the bottom, add some tomatoes, leeks and spinach mix and scallops on top. Enjoy nom nom!