Seared Scallops With Blood Orange Salsa and Polenta

I wanted to make something different with the blood oranges for our entree for Oscar Night. I picked up some scallops on my weekly shopping trip, and started creating from there. I wanted to create a sauce that would really capitalize on their color. I had jalapenos on hand (as always), so I thought a fresh salsa would work with the scallops. And we love polenta with just about anything, so this was a really quick and easy dish, but very dramatic on the plate. Perfect for a night of "star-gazing". 

Seared Scallops With Blood Orange Salsa and Polenta 

For the salsa: 

4 blood oranges, peeled and cut into sections, remove as much of the membrane as you can

1 large jalapeno or 2 small, seeded and roughly chopped 

1 large scallion, roughly chopped 

3 tablespoons honey 

1 teaspoon salt 

1/2 teaspoon pepper 

Place oranges, jalapeno and scallions in a food processor, and blend until mostly chopped together. Pour into a bowl and mix in remaining ingredients. Set aside.

For the polenta: 

5 cups water 

2 teaspoons salt 

1 cup polenta 

3 tablespoons butter 

1/2 cup shredded parmesan cheese 

In a large pot, mix together water, salt and polenta. Over medium heat, bring to a boil, stirring regularly to avoid lumps. Continue to stir until mixture has thickened. Remove from heat and stir in butter and cheese. 

For the scallops: 

1 dozen fresh scallops 

Salt and pepper 

Olive oil 

Make sure scallops are dry and at room temperature. Salt and pepper both sides generously. Heat a saute pan over high heat, and add olive oil. Sear scallops 2-3 minutes on each side until golden, and remove from heat. Place polenta on plate, top with scallops, then salsa.