Recreating and adapting

John and I had dinner in Los Angeles years ago and I always remember the dinner of scallops and polenta.

Creamy polenta and grilled scallops. Several times I recreate this dinner, each time it is different.....I never make the same "recipe" twice- every time it is different.

Tonight I found some wonderful scallops and I already had the

cornmeal. Cooking the polenta for an hour or more gave me time to make a salad. Fennel, red pepper, pears, arugula, frisée lettuce and roasted gold beets and walnuts with rice wine vinaigrette.

While the scallops are marinating in minced garlic, sea salt, hot pepper flakes, and olive oil, I made a reduction of white wine, lemon juice, garlic, and um ginger.

Saute the scallops. Arrange on top of the polenta and garnish with fresh Parmesan cheese, minced red pepper, and anise leaves.

It is best to have John type this for me.

Yummy fall meal.