Scallops, Borlotti & Polenta

Another recipe from Ruth Rogers, who got it (as well as crab & artichoke recipe below) from Tuscan restaurant Da Ivo in Venice. Below portions could be reduced by half.

200 gr dried borlotti beans
3 fresh chillies
2 garlic cloves
16 scallops
4 lemons
250 gr polenta flour
3 tblsp EVOO

1. soak beans overnight; rinse then put them into a pan with one chilli and the garlic
2. bring to a boil, skim and simmer for 45 minutes; drain, season and add EVOO
3. keep beans warm
4. bring 1.2 liters of water and 1 tsp of salt to a boil; reduce to simmer and make polenta; reduce heat and cook for 45 minutes stirring occasionally; stir in EVOO
5. heat frying pan, season scallops and sear; remove and add a tablespoon of EVOO as well as two remaining chillies, sliced
6. squeeze over the juice of one lemon, shake the pan for a minute then add the beans
7. divide the polenta between plates, place scallops, beans and any sauce from the pan on top
8. serve with lemon