Scallops Benedict with Polenta and Wilted Spinach

Inn at Pleasant Lake

853 Pleasant Street , New London, 03257 USA


  • 3 Scallop
  • 2 Eggs
  • 1/4 Butter
  • Chives
  • Balsamic Reduction
  • Polenta
  • Vegetable Stock
  • Winter Spinach
  • Nasturtium Flower
  • Salt
  • Pepper
  • Smoked Paprika
  • 3 Cups Water
  • White Vinegar
  • Dijon Mustard


  1. Simmer water with vinegar and a touch of salt. Simmer vegetable stock in separate pot and slowly stir in polenta until it reaches a creamy consistency, then add a nub of butter. Salt and pepper scallops on both side and pan sear on high heat until golden brown on both sides. Puree chives with a tablespoon of water in blender until smooth. Melt butter in pan. Separately, in a robo coupe, place one egg yolk, a dash of dijon mustard, a dash of smoked paprika, pinch of salt and a touch of vinegar. Turn on and slowly drizzle butter into the robo coupe until hollandaise is formed.
  2. In separate pan, saute spinach lightly and rest on a paper towel. Poach one egg in water and vinegar in pot until white hardens but yolk is still runny - about one a half minutes. Place polenta on center of plate, then place spinach on top of that, then the poached egg. Place three scallops around in a triangle shape. Ladle hollandaise over scallops and egg. Drizzle chive oil and balsamic reduction around plate. Lastly, sprinkle salt and pepper on egg.
About this recipe:

Seared Scallops, Hen Poached Egg, Hollandaise Sauce, Polenta, Chive Oil, Balsamic Reduction, Wilted Spinach