Polenta with black garlic & scallops

Grease a 20cm square tin with oil. Bring 500ml water to the boil in a pan. Add the polenta and cook, stirring, for about 5 minutes until thick. Stir in 10g butter; season. Pour the mixture into the greased tin and level the top with a wet spatula. Set aside to cool, then chill until very firm (at least 1 hour).

Preheat the grill to high. Tip the polenta out onto a chopping board and cut into 9 squares, then cut each on the diagonal to make a total of 18 triangles. Arrange on a greased baking tray, then grill for 4-5 minutes on each side until lightly golden.

Meanwhile, pat the scallops dry (pull off and discard the orange roe, if preferred), then season. Heat a large frying pan over a high heat. Add the remaining 15g butter and 1 tsp oil; once the butter starts to sizzle, cook the scallops for 1½- 2 minutes on each side until caramelised and just cooked through. Transfer to a plate and halve each scallop horizontally.

Spread a small dollop of black garlic paste on each polenta triangle, then top with ½ a scallop. Combine the chopped parsley and lemon zest, then sprinkle over the scallops. Serve warm.