Red Pepper Polenta Bowl with Seared Sea Scallops - Anolon Cookware

Ingredients

• 3 cups vegetable broth
• 1 cup polenta
• 1/2 teaspoon salt
• 1/4 cup milk
• 2 tablespoons unsalted butter
• 1 red bell pepper
• 1 tablespoon balsamic vinegar
• 1-3 tablespoons olive oil
• 1 cup zucchini or yellow squash, sliced
• 2 Japanese eggplants, sliced
• 1 cup sugar snap peas, sliced
• 1 ear fresh corn, roasted, cut off the cob
• 1 cup cherry tomatoes, halved
• salt, to taste
• pepper, to taste
• 12 sea scallops
• pepper , to taste
• 2 tablespoons grapeseed or other high-heat cooking oil
• 1/3 cup fresh basil, minced
• micro greens