Pan-fried scallops with polenta and braised cime di rapa

By Theo Randall From Saturday Kitchen Ingredients 150g/5½oz polenta bramata or cornmeal 5 tbsp olive oil 300g/10½oz cime di rapa (or other greens such as spinach, chard or kale), stalks sliced into small pieces and leafy tops left whole 1 garlic clove, finely …