serves 4

Ingredients

8 fresh shiitake mushrooms

1½ cups wild rocket (arugula), washed

2 tablespoons extra virgin olive oil

12 medium to large sea scallops, roe removed

truffle oil, for drizzling (optional)

polenta

900 ml (31 fl oz) milk

200 g (7 oz) instant polenta

50 ml (1¾ fl oz) thin (pouring) cream

100 g (3½ oz) good-quality blue cheese, such as stilton

Method

Thinly slice the mushrooms. Add them to a saucepan of salted boiling water and blanch for about 30 seconds. Drain well, then toss in a bowl with the rocket.

For the polenta

Pour the milk into a saucepan, add a pinch of sea salt and bring to the boil. Pour in the polenta in a gradual steady stream, stirring constantly. Cook over low heat for 5 minutes.

Stir in the cream, then crumble in the blue cheese and stir until melted through.

Just before the polenta is ready, heat a heavy-based frying pan over high heat and add the olive oil. When the oil is hot, add the scallops and cook until they are just turning white, turning them once. The scallops will take less than a couple of minutes, so take care not to overcook them.

To serve

Spoon the polenta into the middle of four serving plate-bowls, then flatten the mounds out a little with a knife.

Arrange three scallops around each polenta mound. Top with a small pile of the rocket and mushrooms.

Serve warm, drizzled with a little truffle oil if desired.