Bay Scallops with Chorizo on Parmesan Polenta

I need to admit, I wanted to try this recipe for ages, but I was never brave enough to cook the scallops by myself. I mean they always look quite scary, a bit too delicate and demanding in the same time. Today I decided it's a day because I really wanted to eat something delicious, plus I was super curious about the results. I didn't have a serious home-made meal since couple of days and I still feel super guilty of having Burger King for lunch yesterday (It was delicious tho).

This lunch looks quite fancy even if it takes only couple of minutes to prepare. It's also gluten free and polenta makes a perfect match with spicy chorizo and sweet taste of scallops.

Bay Scallops with Chorizo on Parmesan Cheese Polenta 

(makes 2 portions)

50 g chorizo 

10 small scallops

2 tomatoes 

1 garlic clove, crushed 

100 g polenta 

3 tbsp Parmesan 

Coriander 

Slice the chorizo into thin rounds (or smaller) Heat the medium size pan over a medium heat. When ready, fry the chorizo on the each side, until brown and crispy. Place the sausage into small bowl and transfer the scallops into pan. Fry the scallops in the chorizo-oil for one minute on each side. In the same time, heat the olive oil in a small saucepan, add chopped tomatoes and garlic. Cook for few minutes, until tomatoes become soft. When scallops are ready, return the chorizo to the pan and add tomatoes. Leave it on the side. Bring 400 ml of water to a boil in a kettle. Pour the hot water into a medium size pot and leave it over a medium heat. Add 100 g of polenta and turn the heat down. Keep stirring for around 2 minutes, until polenta begins to come away from the sides of the pot. Stir in 2 tbsp of the parmesan cheese (or any other hard Italian cheese) and transfer to a 2 serving plates. Top with scallops mixture, the rest of the parmesan cheese and sprinkle with a lot of coriander.