Honey-Butter Scallops & Sautéed Veggies

Wash and dry the fresh produce. Grate the gouda on the large side of a box grater. Cut off and discard the stem of the bell pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. 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. In a bowl, combine the honey, 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 broth, 2 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, 16 to 18 minutes, or until the grits are 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 gouda and garlic-herb butter until thoroughly combined and melted (if the grits seem too thick, gradually add up to 2 tablespoons of water to achieve your desired consistency). Taste, then season with salt and pepper if desired. Cover to keep warm. If necessary, whisk to recombine before serving.

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced bell pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes, halved peas, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. 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 3 to 4 minutes, or until browned. Flip the scallops; add the sauce (carefully, as the liquid may splatter) and plain butter. Cook, constantly spooning the mixture over the scallops, 1 to 2 minutes, or until the scallops are coated and cooked through. Turn off the heat. Serve the grits 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!