Seared Pork Loin with Scallops, Ginger Polenta, and Bok Choy

This dish features a perfectly seared pork loin paired with succulent scallops, served atop creamy ginger-infused polenta and sautéed bok choy. The combination of flavors and textures creates a delightful balance, while the ginger adds a warm, aromatic note that elevates the dish. This recipe is both satisfying and appealing, making it a great choice for a special dinner.

Ingredients:

• 1 lb pork loin
• 8 oz sea scallops
• 1 cup polenta
• 4 cups chicken broth
• 1 tablespoon fresh ginger, grated
• 1 tablespoon olive oil
• 2 cups bok choy, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon butter
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil

Instructions:

1. In a saucepan, bring chicken broth to a boil. Gradually whisk in the polenta, stirring constantly until thickened. Stir in grated ginger and season with salt and pepper. Remove from heat and set aside.
2. Heat olive oil in a skillet over medium-high heat. Season the pork loin with salt and pepper and sear for about 4-5 minutes on each side until golden brown and cooked through. Let it rest before slicing.
3. In the same skillet, add the garlic and bok choy. Sauté until the bok choy is tender, about 3-4 minutes. Drizzle with soy sauce and sesame oil, and toss to combine.
4. In another pan, quickly sear the scallops for about 2-3 minutes on each side until golden and opaque.
5. To serve, place a generous scoop of ginger polenta on the plate, top with slices of pork loin, and arrange the scallops alongside. Add the sautéed bok choy on the side.