Here’s What You Need:

Creamy Cannabis-Polenta Ingredients

  • 4 cups water
  • 4 cups milk
  • 3 tablespoons cannabis-infused butter
  • 2 teaspoons salt
  • 2 cups polenta
  • 1/2 cup creme fraiche
  • 1/3 cup Parmigiano-Reggiano cheese

Cocoa Scallops Ingredients

  • 2 teaspoons cannabis-infused extra virgin olive oil
  • 2 teaspoons unsalted butter
  • 2 tablespoons cocoa powder
  • 1 teaspoon allspice
  • 1/8 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 1/4 lbs dry sea scallops (approximately 16 scallops)

How to Make Cocoa Seared Scallops With Creamy Cannabis-Polenta

Creamy Cannabis-Polenta Preparation

To begin, in a large saucepan, bring 4 cups of water, 4 cups of milk and 3 tablespoons of cannabis-infused butter to a boil over high-heat.

Next, add 2 teaspoons of salt to the water/milk mix, and proceed to stir it well with a whisk.

Then, whisk in 2 cups of polenta, making sure to whisk constantly for 3 to 4 minutes to prevent any lumps from forming.

At this point, you should also reduce the heat to medium or medium-low, as you want the polenta to simmer not boil.

Continue to simmer the polenta for roughly 45 minutes, partially covered with a lid. Make sure you don’t forget to stir the polenta, roughly every 10 minutes, and continue to simmer until the polenta is thick, smooth and creamy.

After 45 minutes have passed and the polenta has reached your desired consistency, add in the 1/2 cup of creme fraiche and 1/3 cup of parmigiana-reggiano cheese blend. Stir well with your whisk until both the creme fraiche and parmigiana-reggiano cheeses have become incorporated into the polenta.

Taste the polenta for seasonings and adjust accordingly. If the polenta is on the dry side, you may also adjust the consistency of the polenta by adding more milk or water.

The polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.

Cocoa Scallops Preparation

To begin, pre-heat a large skillet over medium-high heat.

Next, add 2 teaspoons of cannabis-infused olive oil, and 2 teaspoons of unsalted butter. Allow both the olive oil and butter to melt together and heat up fully in the skillet before adding the scallops.

While the skillet and oils are preheating, mix together the cocoa powder, allspice, chili powder, salt and pepper to make a dry-rub for your scallops.

When the dry rub is ready, dredge each scallop in the cocoa rub and place them in the preheated skillet, making sure to leave an inch or two of space in between the scallops.

Proceed to sear the scallops for 2 minutes on each side.

Remove the scallops from the skillet and plate them, alongside a healthy serving of the creamy, cannabis-polenta.