In a saucepan, bring 4 cups of water to a boil. Add 1 tsp of salt and gradually whisk in the polenta. Reduce heat and cook for about 20-25 minutes, stirring frequently until thickened. Stir in butter and parmesan cheese until melted and creamy. Set aside and keep warm.

Cook the Bacon and Mushrooms

In a skillet, cook the bacon over medium heat until crispy. Remove bacon and set aside. In the same skillet, add sliced mushrooms and cook in the bacon fat until golden brown. Set aside.

Make the Citrus Bechamel

In a saucepan, melt 2 tbs of butter over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually add the milk, whisking continuously until thickened. Stir in lemon juice, lemon zest, salt, and white pepper. Keep warm.

Cooking the Scallops

Sear the Scallops

Pat the scallops dry with paper towels and season with salt and black pepper. Heat olive oil in a skillet over high heat. Once hot, add scallops and sear for about 2-3 minutes on each side until golden brown and cooked through. Remove from heat.

Plating

Serve

On each plate, spread a layer of creamy polenta, top with seared scallops, drizzle with citrus bechamel, and garnish with crispy bacon and sautéed mushrooms.