Boil the milk and add the salt. Slowly stir
in the cornmeal and stir for 8 minutes adding
a little more milk if needed to correct the
consistency. Then add the tomatoes, scallions
and garlic and stir one more minute. Grease
a 9 by 9 inch pan and pour the polenta into
it. Spray a spatula with a non-stick vegetable
spray and smooth the top. Cover the polenta
with plastic wrap and chill it until it is firm
you are ready to serve, you need to cut the
polenta into nice sized triangles large enough
to hold the scallop as a base on the plate and
still stick out a little beyond the scallop.
So, cut the polenta into triangles, remove them
from the pan, and paint both sides with the
olive oil (or use just plain vegetable oil).
Heat a grill pan to hot and grill each side
of the polenta so grill marks show and the polenta
has a grilled, charred smoky taste. Place the
slices on the plate.
Salt the scallops on the top and place them,
salt side down, into a hot dry non-stick pan.
Salt the up side. When the scallops are seared
then turn once and sear the other side. When
done remove from the pan and place atop the
In the same pan the scallops were seared in,
pour the chicken soup, mushrooms and Marsala
wine. Cook to freshen the mushrooms and slightly
reduce the liquid, then stir in the cold butter
as a binding agent that will thicken the sauce
as well as enrich it. Spoon the sauce and mushrooms
over the scallops and polenta.
with chopped fresh anything green you have around
such as parsley, chervil, chives, green onion