Blackened Honey Butter Scallops

Remove the honey from the refrigerator to bring to room temperature. Removed the spreadable butter from the refrigerator to soften. Wash and dry the fresh produce. Halve the tomatoes. Pull off and discard the tough string that runs the length of each snap pea pod; halve crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the aloha pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Grate the cheese on the large side of a box grater. In a bowl, combine the honey (kneading the packet before opening), 2 tablespoons of water, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be.

In a medium pot, combine the demi-glace, 3 cups of water, and a big pinch of salt. Heat to boiling on high. Once boiling, whisk in the polenta; reduce the heat to low. Cook, whisking frequently to prevent lumps from forming, 15 to 19 minutes, or until the polenta is thickened and the water has been absorbed (be careful, as the polenta may splatter as it cooks). Turn off the heat. Stir in the grated cheese and softened butter until thoroughly combined and the cheese is melted. Taste, then season with salt and pepper if desired. Cover to keep warm.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes, halved peas, sliced white bottoms of the scallions, and sliced aloha pepper. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until browned. Flip the scallops; add the sauce (carefully, as the liquid may splatter) and plain butter. Cook, constantly spooning the sauce over the scallops, 1 to 2 minutes, or until the scallops are browned and cooked through. Turn off the heat. Serve the finished polenta topped with the cooked vegetables and cooked scallops (including any sauce from the pan). Garnish with the crispy onions, sliced green tops of the scallions, and sweety drop peppers. Enjoy!