Recipe: Scallop ceviche, courtesy of Jeff Bentley of Liberty Tavern.

Ingredients 1 recipe Scallop ceviche 1 recipe Polenta ½ C per person Bok choy (or other lettuce of your choice), chopped As needed Sriracha Ceviche marinade 1/4 C Lemon juice 1/4 C Rice vinegar 1/2 C Orange juice 2 T Ginger, grated 1 T Scallions 1 T Parsley, finely chopped 1 T Course ground black pepper 1/4 C Blended oil 2 lbs Bay Scallops

Mix juices and vinegar.

Whisk in the oil and add the remaining ingredients.

Scallops can be marinated for 12 to 48 hours before serving.

Polenta 4 C Water 2 oz Butter ½ C Milk 1 C Cornmeal t.t. Salt and pepper

Bring water, milk and butter to a boil in a sauce pan. Whisk in the cornmeal a little at a time.

After all the cornmeal has been added, turn down the heat to simmer and stir constantly for 8 to 10 minutes or until the polenta is no longer gritty.

Pour onto a parchment lined 8X8 baking pan and smooth out.

Place in the refrigerator until cool and firm.

To serve

Cut polenta into rectangles or small squares. Heat oil in a sauté pan on medium heat, place polenta into hot oil and sauté for one minute or until it turns golden and crisp.

Flip and repeat process. Remove the polenta from the pan and place on individual plates.

Top the polenta with chopped greens, such as bok choy, arugula or bib lettuce.

Remove scallops from marinade and place a small mound on top of the greens.

Drizzle lightly with Sriracha.