Seared Scallops with Polenta and Broccoli

Our daughter and I really like polenta.  For us it is a true comfort food.  When they were young, our kids loved it with lots of butter and parmesan cheese.  We even serve it with Sunday sauce.   The possibilities are endless.  Serving polenta with sea scallops and broccoli make a fabulous dinner.

• 1 lb. large sea scallops, patted dry 
• 3 T butter 
• 3 T olive oil 
• 1 lb. broccoli florets, steamed and mixed with minced garlic, olive oil, salt and pepper
• 3 c chicken broth 
• 1 c polenta
• 3 T butter
• ¾ c parmesan cheese 
• salt and pepper to taste
• ¼ c heavy  cream  
• olive oil 
• fresh parsley, chopped

Place a cast iron skillet over medium high heat, add the butter and olive oil.  Place some scallops in the skillet.  Do not over crowd the pan.   Sear on one side, flip and sear the other.  Remove scallops to a plate and cover with foil.  Continue with remaining scallops, adding more butter and oil as necessary in equal portions.

Place the broth in a medium pan over high heat, bring to a boil and whisk in the polenta.  Reduce heat to medium low and stir as it cooks.   When the broth has been absorbed and polenta is cooked, remove from the heat and mix in the remaining butter, parmesan, salt and pepper.   Finally mix in the cream.   Immediately place a heaping spoonful of the polenta on a dish and top with some scallops and broccoli.  Drizzle with olive oil, parsley and parmesan cheese and serve.