PHOTO: COURTESY OF RENAISSANCE CLEVELAND HOTEL

From: Executive chef Brett Montgomery, CEC, CWP, Renaissance Cleveland Hotel, Cleveland, OH. Yield: 1 serving.

3 10-20 scallops, seared

2 oz. chorizo ragout (recipe follows)

4 oz. herb polenta (recipe follows)

Chorizo Ragout:

5 lb. ground pork

¼ cup kosher salt

1 Tbsp. sugar

¼ cup sherry

3 Tbsp. paprika

1 Tbsp. chili flake

1½ tsp. cayenne

3 Tbsp. minced garlic

2 red onions, small dice

1 fennel, small dice

½ bunch celery, small dice

3 cups bourbon

3 cups sherry

2 Tbsp. minced garlic

1 qt. chicken stock

3 cups tomato sauce

Herb Polenta:

1 qt. chicken stock

2 cups heavy cream

2 Tbsp. chopped herbs

to taste, salt and pepper

1 cup polenta

For chorizo ragout: Mix ground pork, kosher salt, sugar, sherry, paprika, chili flake, cayenne and minced garlic thoroughly. Let sit overnight in refrigerator.

Caramelize the chorizo; add vegetables and season well. Add bourbon, then reduce. Add sherry, then reduce. Add chicken stock, then reduce. Finish with tomato sauce.

For polenta: Bring chicken stock, heavy cream, chopped herbs, salt and pepper to a simmer. Slowly whisk in polenta until smooth and creamy. Cook 15 minutes.

To plate: Place scallops on top of polenta, then top with chorizo ragout.