Ingredients
Polenta Mix
6 Scallops about 2 ounces each
2 ounces MENU Salsafragola
1 ounce HACO Lobster Bisque
1 ounce Extra Virgin Olive Oil
Salt & Black Pepper

Preparation
Prepare the Polenta by following the instructions on the package, once ready place it in a cake mould and allow to chill. Once chilled unmould the polenta, slice 6 thin slices, lightly grease it with the extra virgin olive oil and crisp it in preheated oven at 400 F. Season each side of the scallops with the Lobster Bisque and with the remaining oil in a non stick pan quickly sear the scallops, and serve it over the polenta crisps with a drop of Salsafragola over each scallop.

Specialty Ingredients
#91005  MENU Salsafragola
#360 HACO Lobster Bisque
#20330 Polenta Mix