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1
For the polenta: Bring the stock to a simmer in a saucepan over medium-high heat, and then reduce the heat to medium.
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2
Next, add the cornmeal and cook with a stirring motion until thickened, 12 to 15 minutes.
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3
Next, reduce the heat to low, add the butter, parsley and thyme and finish cooking until the cream has been absorbed, 3 to 4 minutes.
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4
The polenta should be semi-tight and creamy; liquid levels will vary with the moistness of the cornmeal.
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5
For the sauce: In a small saucepan over medium heat, bring the veal stock to a simmer.
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6
Then add the cream and garlic.
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7
Reduce the heat to medium and allow further simmering for 2 to 3 minutes.
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8
Remove from the heat and hold for plating.
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9
For the scallops: Add the oil to a large saute pan over high heat and bring to verge of smoking.
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10
During this process, place paper towels down on a flat counter, and then place the scallops on the towels and pat dry.
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11
Mix the salt and pepper together.
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12
Once the pan is hot, sprinkle both sides of the scallops with the salt and pepper mixture.
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13
Then add to pan and sear the first side, about 2 minutes.
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14
Reduce the heat and flip to sear the second side for a final 1 to 1 1/2 minutes.
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15
Once cooked, remove the scallops from the pan and serve atop the polenta.
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16
Finish with the demi-glace sauce and garnish with chives
