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
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.
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