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1.
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Place broth/stock and water in a deep sauce pan and bring to a boil.
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Add polenta.
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Immediately after the liquids start to boil again, turn down the heat to low.
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Let mixture sit on low heat and stir occasionally.
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2.
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The mixture will begin to thicken after about 20 minutes.
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Stir more frequently until the polenta really thickens up and starts bubbling in the middle (about another 5 to 10 minutes).
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Stir in basil and butter.
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3.
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Take polenta off the stove and transfer it to a lightly oiled bowl or dish.
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Let it sit for at least 20 to 30 minutes (it will thicken up even more).
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4.
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Marinate the scallops: combine mayo, mustard, soy sauce and sriracha in a small bowl.
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Add in scallops and gently stir together to coat evenly.
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Place in the refrigerator for at least 15 minutes.
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5.
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While polenta is still cooking, go ahead and roast your pepper: Turn the flame on your stove to to medium-high.
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Place a washed and well dried pepper right on top.
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Let the pepper char on one side, and then rotate to another side.
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Repeat until the entire pepper is charred (a few patches of non-burned skin is ok it will taste the same).
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Let the pepper sit on your cutting board for a few minutes to cool.
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Use the back of a spoon to gently scrape the char off the sides of the pepper.
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Use a sharp knife to cut out the stem and seeds (like a pumpkin).
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Then chop the pepper into bite sized bits.
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6.
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In a small pan, saute the onion and garlic over medium heat for a couple of minutes then turn down the heat to very low and add the chopped lettuce.
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Let the lettuce sit until it wilts down slightly (about 2 minutes).
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Turn off the heat and let the mixture sit until needed.
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7.
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After the scallops have marinated, saute or grill them on medium-high in a little olive oil.
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They cook very quickly (about 1 to 2 minutes on each side) so make sure to watch them closely!
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Immediately remove them from the heat when done.
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8.
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Assemble the dish!
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Place the polenta on your plate.
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Add a couple of spoons of the onion/lettuce mixture and then some roasted peppers.
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Top with a few scallops.
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9.
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Grate parmesan on top of it all.
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Sprinkle on red pepper flakes and salt and pepper to taste.
