Seared Sea Scallops, soft Polenta with Blue Cheese, Shitake mushrooms and Truffle oil

From Luke Mangan

Ingredients:

Polenta
900ml water
200g instant polenta
50ml cream
100g blue cheese (stilton)
pinch of sea salt


12 medium Sea Scallops, Roe removed
50 g Shitake Mushroom
handful of watercress for garnish
Salt and freshly ground pepper
Truffle oil (optional)
Extra virgin olive oil

Method:

For the Polenta:
In a saucepan combine a pinch of sea salt and water and bring 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 stir until melted through.

For the shiitake mushrooms:
Finely slice the mushrooms and blanch them in boiling salted water for about 30 seconds. Drain.

For the seared sea scallops:
Just before the polenta is ready, heat a heavy based frying pan and add a little extra virgin olive oil. When hot, add the scallops and cook until they are just turning white, turning them once. The scallops will take less than a couple of minutes. Take care not to overcook them.

To serve:
Divide the polenta among four serving plates and flatten out a little with a knife. Top the polenta with a small pile of watercress, sprinkle the shiitake mushrooms on top and arrange the scallops around the watercress. Drizzle with a little truffle oil (optional).