Parmesan Basil Polenta with Grilled Scallops

1. Place broth/stock and water in a deep sauce pan and bring to a boil. Add polenta. Immediately after the liquids start to boil again, turn down the heat to low. Let mixture sit on low heat and stir occasionally.
2. The mixture will begin to thicken after about 20 minutes. Stir more frequently until the polenta really thickens up and starts bubbling in the middle (about another 5 to 10 minutes). Stir in basil and butter.
3. Take polenta off the stove and transfer it to a lightly oiled bowl or dish. Let it sit for at least 20 to 30 minutes (it will thicken up even more).
4. Marinate the scallops: combine mayo, mustard, soy sauce and sriracha in a small bowl. Add in scallops and gently stir together to coat evenly. Place in the refrigerator for at least 15 minutes.
5. While polenta is still cooking, go ahead and roast your pepper: Turn the flame on your stove to to medium-high. Place a washed and well dried pepper right on top. Let the pepper char on one side, and then rotate to another side. Repeat until the entire pepper is charred (a few patches of non-burned skin is ok – it will taste the same). Let the pepper sit on your cutting board for a few minutes to cool. Use the back of a spoon to gently scrape the char off the sides of the pepper. Use a sharp knife to cut out the stem and seeds (like a pumpkin). Then chop the pepper into bite sized bits.
6. In a small pan, saute the onion and garlic over medium heat for a couple of minutes then turn down the heat to very low and add the chopped lettuce. Let the lettuce sit until it wilts down slightly (about 2 minutes). Turn off the heat and let the mixture sit until needed.
7. After the scallops have marinated, saute or grill them on medium-high in a little olive oil. They cook very quickly (about 1 to 2 minutes on each side) so make sure to watch them closely! Immediately remove them from the heat when done.
8. Assemble the dish! Place the polenta on your plate. Add a couple of spoons of the onion/lettuce mixture and then some roasted peppers. Top with a few scallops.
9. Grate parmesan on top of it all. Sprinkle on red pepper flakes and salt and pepper to taste.