Lemon Butter Scallops with Polenta

1 cup polenta

Salt

Water

 

16 scallops

3 tablespoons Butter Olive Oil

2 tablespoons chives, snipped in 1/4" pieces

1 tablespoon fresh lemon juice

Cook polenta according to package directions.  Set aside, covered, while the scallops cook.

(I use two skillets so I don't have to crowd the scallops as they cook.  This recipe is written for one large skillet.  The recipe serves 4 people.) 

 

Heat the butter olive oil in a skillet over medium to medium high heat.  Place the scallops in the skillet and cook until golden brown on each side, 5-7 minutes total, depending on size.  Remove the skillet from the heat and place the on a heated plate and cover to keep warm. 

 

Leaving the butter in the skillet, scrape up some of the bits from the bottom of pan and return to medium heat.  Add the chives and lemon juice; heat through and then set aside.

Put the polenta in the bottom of 4 serving bowls.  Top each with 4 scallops.  Pour the herb butter over the scallops and serve.