Honey Butter Blackened Scallops with Polenta

THE perfect date night in recipe - easy, quick and SO delish! Can also add shrimp as well.

INGREDIENTS:

1 pound large scallops (about 10-12 scallops)

2 tbsp olive oil

3 tsp smoked paprika

3 tsp ground cumin

3-4 cloves garlic, minced or grated

1 pinch red pepper flakes

salt + pepper

2-3 tbsp organic grass salted fed butter

1 tbsp raw honey

juice of 1 lemon

Creamy Polenta:

2-3 cups cashew, almond or regular milk

1 cup water 

1 cup instant polenta ** or follow polenta directions on package

1 tbsp organic salted butter

salt + pepper

1/2 cup fresh herbs, chopped, such as basil, parsley

DIRECTIONS:

1. Pat the scallops dry. In a medium bowl, combine the scallops, paprika, cumin, garlic, red pepper flakes, and a pinch each of salt and pepper. 

2. Heat the olive oil in a large skillet over high heat. Add scallops and sear on both sides until browned, about 2-3 minutes along with the shrimp. Add the butter, and honey. Cook until the butter is golden and the scallops are opaque, about 3-4 minutes. 

3. Remove from the heat, add the lemon juice.

4. In a medium saucepan bring 1 cup water and the cashew milk to a boil over medium heat. Slowly whisk in the polenta, stirring until the polenta is soft and thick, about 5 minutes. Stir in the butter and herbs. Season with salt and pepper. 

5. Spoon the polenta into bowls. Top with the scallops, and a sprinkle of fresh herbs. Squeeze lemon juice over top. Enjoy! xoxo