How to Make:

• Preheat the oven to 400F.
• Place the polenta into a small bowl and cover with cold water.  Agitate the polenta and decant the water out of the bowl, this process will rinse the polenta.
• Place the polenta into a small pot and cover with stock and a pinch of salt.
• Place the pot on the stove and bring to a light simmer on medium heat, whisking from time to time.  Reduce the heat to low, cover, and continue to cook for about 45 minutes.  Make sure to check the pot and whisk from time to time to prevent the polenta from sticking.
• Cut the carrots into 2 inch pieces.  Toss in a mixing bowl along with the honey, 1 tablespoon of oil, and a pinch of Lemon Pepper Seasoning.
• Transfer the carrots to a sheet tray and place them into the oven.  Roast the carrots for 15-20 minutes or until browned and cooked through.
• To finish the polenta, whisk in 2 tablespoons of butter and grated Parmesan cheese.  Adjust the seasoning with salt and keep warm covered with a lid.
• To cook the scallops, heat a large saute pan over high heat.
• Add the remaining oil into the pan and heat until it lightly smokes.
• Season the scallops on all sides with Lemon Pepper Seasoning.  Place them into the pan and saute until golden brown and delicious on one side.
• Add the remaining butter to the pan and baste the back of the scallops until they turn bright white.
• Flip the scallops and kiss them on their second side for 5 seconds.
• To plate, place a nice dollop of polenta in the middle of a bowl.  Top with some roasted carrots and finally the sauteed scallops.  Drizzle a small amount of the cooking butter on top and enjoy!