Garlic Butter Vegan Scallops with Creamy Polenta

Instructions

• Drain and rinse the scallops, then pat dry with a paper towel and leave to air dry if possible. The drier the scallops the better they will sear.
• Heat the olive oil in a frying pan on medium-high heat, and once hot, arrange the vegan scallops evenly in the pan and fry for 2-3 minutes until golden brown on the bottom, then flip and fry again for another few minutes until lightly browned on the other side.
• Remove the pan from the heat and transfer the scallops to a plate lined with paper towel to absorb any excess oil.
• Meanwhile, heat the evaporated coconut milk in a saucepan on medium until it comes to a gentle boil.
• Reduce the heat to low and slowly pour the cornmeal, whisking constantly to avoid lumps.
• Stir together well until the mixture is smooth and starting to thicken, then add the cream cheese, butter, and white miso (if using), continuing to stir until melted.
• Season with salt and pepper to taste, then cover with a lid and leave on low heat while finishing the scallops.
• In the same frying pan used for the scallops, add the vegan butter and heat on medium-low until melted.
• Add the minced garlic and fry for 1-2 minutes until softened and fragrant, then stir in the lemon juice and continue cooking until the sauce starts to thicken a little.
• Add the scallops back into the pan, along with the chopped parsley, toss to fully coat the scallops, and heat just until the scallops are warmed through. Season with a little flaky salt if needed.
• Dish up the polenta, top with the seared scallops, and garnish with more fresh parsley and a squeeze of lemon juice.