Seared Scallops on Polenta with Asparagus

Clockwise from top: The Meatball Shop's Bolognese balls with pesto, braised collard greens, Spicy Pork Meatballs with spicy meat sauce, asparagus over polenta

When I ask friends about weekday dinner menus, I often hear one of three strategies:

  1. Throw some fish or chicken in a pan and microwave some veggies…
  2. Throw some fish or chicken on the Foreman grill and microwave some veggies…
  3. Take out.

Add in some nights of cereal, frozen pizza, and salads and I’m following the same formula.  This week’s meal satisfaction to effort ratio was especially favorable…

Top photo: Thursday’s dinner. Seared Day Boat scallops (sweet & sustainable) with polenta and asparagus. Time commitment: 10 minutes–a 4-minute sear, a 6-minute steam, and a 5-min quick-cooking polenta. Tip: get a partner to stir the polenta while you sear and steam.

Bottom photo: Saturday’s dinner. Take out from The Meatball Shop (Stanton and Allen). Includes the weekly special Bolognese balls in a pesto sauce, and spicy pork balls in a spicy meat sauce, and a side of braised collard greens. Added leftover polenta and asparagus from Thurs. Time commitment: about 2 minutes in the microwave. Tip: Be prepared for a really heavy plate and, quite possibly, more leftovers.

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