Creamy polenta with seared scallops, smoky red pepper salsa and sauted spinach

We teamed up with Thermomix to create a few of our favourite dinner party recipes - made much easier by using the dream machine. The thermomix makes the PERFECT soft and creamy polenta - taking away any stress or worry if preparing for a dinner party.


    Red pepper salsa:

    1 garlic clove

    120g cooked and peeled red pepper (can use from a jar)

    1 tsp smoked paprika

    1 tsp sherry vinegar

    1 tsp maple syrup

    Salt and pepper


    200g polenta

    80g parmesan cheese

    1 lt chicken or vegetable stock – boiling

    85g butter, diced

    Sea salt and pepper

    Scallops and spinach:

    200g spinach

    Pinch grated nutmeg

    12 scallops

    1 lemon

    Salt and pepper


For the red pepper salsa:

Place all the ingredients in the mixing bowl then chop 3 seconds/speed 6

Scrape down the sides of the mixing bowl with a spatula then chop again 3 seconds/speed 6

Set aside (can keep in the fridge up to a week).

For the polenta:

Place the parmesan in a mixing bowl and grate 15 sec/speed 10. Transfer to a small bowl and leave to one side.

Add the polenta and the boiling stock to the mixing bowl then cook 10 mins/110c/speed 3.

Add the grated parmesan, butter and seasoning to the polenta then mix 2 min/100c / speed 3

Meanwhile cook the spinach and the scallops.

Heat a little oil to a frying pan and add spinach till it has wilted, season and add the nutmeg. Transfer to a plate and keep warm.

Turn up the heat a little and add the scallop, fry for 1 minute then turn and fry for a further minute.


To serve:

Spoon the polenta onto warmed plates or flat soup bowls and divide the spinach between each plate, place 3 scallops on top then drizzle with the red pepper salsa and finish with a squeeze of lemon.