Seared Bay Scallops with Creamy Pesto Polenta and Sautéed Spinach and Red Onion

Ingredients

2 lbs bay scallops

Avocado oil spray

3 cups of spinach

1 small red onion

Garlic salt and pepper

1.5 cups Polenta

½ stick of butter

2.5 cups whole milk

2 cups water

2 tbsps basil pesto

1 tsp red pepper flakes

1 tbsp sour cream

Scallions, for garnish

½ lemon

Instructions

1. Pat dry scallops and season with garlic salt and pepper.

2. Prepare a skillet by spraying with avocado oil over medium high heat. Add scallops and allow to brown on both sides, about 2-3 minutes per side.

3. Polenta: bring 2 cups of water and 2 cups of milk to a boil. Add 1.5 cups of polenta and stir continuously for about 4-5 minutes. Remove from heat and add pesto, red pepper flakes, sour cream, butter, ½ cup of whole milk, and 2 tbsps of water. Add salt to taste.

4. Spinach: chop up a small red onion. spray a skillet with avocado oil spray and add spinach and onion. Season with salt and pepper, as desired. Remove from skillet once cooked down.

5. Plate by adding polenta to the bottom of a plate, spoon the spinach and red onion over top of the polenta, and then add scallops on top! Garnish with scallions and lemon juice to taste.

6. Eat! 🙂