Ingredients

• 150g/5½oz polenta bramata or cornmeal
• 5 tbsp olive oil
• 300g/10½oz cime di rapa (or other greens such as spinach
• chard or kale)
• stalks sliced into small pieces and leafy tops left whole
• 1 garlic clove
• finely sliced
• pinch crushed fennel seeds
• pinch dried chilli flakes
• 6 large scallops
• cleaned and with coral intact
• 4 large sage leaves
• 4 anchovy fillets in olive oil
• chopped
• 1 tbsp small capers
• dried red chilli
• chopped
• 1 tsp aged balsamic vinegar
• sea salt and freshly ground black pepper

Directions

• Bring 600ml/20fl oz of water to the boil with a good pinch of sea salt in a saucepan. When boiling
• whisk in the polenta slowly. Turn down the heat and simmer for 30–40 minutes
• or until tender. Season with salt and pepper and stir in 2 tablespoons of the olive oil.
• Cook the cime di rapa in a large saucepan of boiling water for 3–5 minutes
• or until very tender. Drain
• leave to cool slightly and then roughly chop.
• Heat 2 tablespoons of the olive oil in a saucepan and then add the garlic
• fennel seeds and chilli flakes. Add the chopped cime di rapa and cook gently for 3 minutes.
• Season the scallops with salt and pepper and toss them in the remaining olive oil. Place a frying pan over a high heat and add the scallops. Sauté the scallops for about 90 seconds on each side
• or until just cooked through. Turn down the heat and stir in the sage leaves
• anchovies
• capers and red chilli.
• Divide the polenta between two warmed plates. Spoon over the braised cime di rapa and then top with the scallop mixture. Drizzle the balsamic vinegar over each plate and serve.