This started as a breakfast dish from Japan. The key is slow, slow, and low heat while cooking. Here is the issue; somehow I ended up in Northern Italy, and somehow I had a layover through New Orleans to get there. The end goal is a silky texture on both the eggs, shrimp and the scallops. There is a lot going on here, so we’ll start with the creamy polenta base that doesn’t really speak Japan, but it’s my kitchen and my blog. Then we have the scallops and shrimp with pepper, garlic, mirin, and creole seasoning that brings the flavor. It’s topped with fresh green onion and teriyaki. I hope you like it.

Shrimp scallops and eggs:
1/2 pound 31-35 shrimp
1/2 pound bay scallops
5 large eggs
3 tablespoons mirin
1 tablespoon cream
1 teaspoon creole seasoning
1 teaspoon black pepper, divided
1 bunch green onion
4 teaspoons honey teriyaki sauce
4 tablespoons butter
4 tablespoons olive oil.
Polenta:
1 cup polenta
4 cups water
1 cup milk (more if needed)
1 cup Parmesan cheese
1 teaspoon creole seasoning
1 teaspoon black pepper
4 tablespoons butter (more if needed)

Add water to 4-quart sauce pan and on high heat bring to a boil.

Add milk and polenta to pan.

Cook for 10 minutes; stir every few minutes; add butter and cheese stirring until smooth about another 10-15 minutes. Cover and keep warm on low.

Cut scallops and shrimp into small pieces.

Dice green onions.

Place in separate bowls; to the shrimp and scallops, add 1 tablespoon of mirin, 1/4 teaspoon black pepper, and 1/4 teaspoon creole seasoning.

In 3 pans on medium low, add 1 tablespoon of butter and 1 tablespoon olive oil to each pan.

In pan 1, add shrimp; in pan 2, add scallops.

Beat eggs and place in pan 3.

Check polenta for moisture; add milk or butter if needed.

Stir gently all 3 pans about 6 -8 minutes until done.

Assembly:
Place 1/4 of polenta in bowl.
Place shrimp row in left third of bowl on top of polenta.
Place scallop row in middle third of bowl on top of polenta.
Place eggs on right third of bowl on top of polenta.
Place green onions between rows.
Top with honey teriyaki sauce.
Serve.