Black Garlic Butter Scallops with Truffle Polenta and Roasted Cipollini Onions

Prepare the Polenta:

Bring the chicken stock to a boil in a saucepan. Slowly whisk in the polenta and cook until thick and creamy, about 15 minutes. Stir in the truffle oil and Parmesan cheese, then season with salt and pepper.

Cook the Scallops:

Pat the scallops dry and season with salt and pepper. Heat the black garlic butter in a skillet over medium-high heat. Sear the scallops for 2-3 minutes on each side until they are golden brown and cooked through.

Roast the Cipollini Onions:

Preheat the oven to 400°F (200°C). Toss the cipollini onions in olive oil, salt, and pepper, then roast in the oven for 20-25 minutes until caramelized.

Serve:

Spoon the truffle polenta onto each plate, top with seared scallops, and garnish with roasted cipollini onions.

Special Twist:

The black garlic butter gives the scallops a rich, umami flavor, while the truffle polenta adds a luxurious creaminess to the dish. Roasted cipollini onions add a sweet and tangy contrast.