Scallops with blue cheese polenta and shiitake mushrooms

To make the polenta, bring the water and salt to the boil. Pour in the polenta in a gradual steady stream, stirring constantly, and cook over low heat for 5 minutes. Stir in the cream then crumble in the blue cheese and continue stirring until melted through.

Blanch the shiitake mushrooms in boiling salted water for about 30 seconds. Drain.

Sear the scallops in a heavy-based pan over high heat, turning them once, until they just start to turn white (about 2 minutes).

To serve, divide the polenta among 4 serving plates and spread into a circle. Top the polenta with a small pile of watercress or rocket and sprinkle with mushrooms. Arrange the scallops around the edge of the polenta and drizzle with a little truffle oil.