The perfect balance of savory flavors, this recipe from kitchenwlittleb combines the best of the ocean and the garden for a deliciously wholesome meal.
I paired these buttery pan-seared scallops with oven-roasted tomatoes and sautéed leeks mixed with spinach, and I served it over a feta-infused polenta. The combination was amazing. The scallops were meaty and well-seasoned, the tomatoes served as a good charred base, the leeks and spinach added sweetness, and the polenta added a good creamy and filling base.
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