Scallops with Tower Ham and White Polenta

For the polenta, heat the cornmeal slightly until fragrant. Then pour in stock and stir with a wooden spoon until a thick mass is formed. Mix in olive oil, salt and fontina. Sauté the scallops, which have been removed and patted well dry, in a coated pan in a little olive oil with the bay leaf until briefly but hot on both sides. Sprinkle with fleur de sel. Using a spoon, arrange three to four mounds of polenta in warm, deep plates, place the scallops on top and place 2 sheets of prosciutto in the center of each. Marinate the dandelions with olive oil, balsamic vinegar and salt and place them on top. Drizzle a little brown butter over the top.

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