3. Sauté the green beans
Heat butter and oil in a sauté pan and add 1 tsp minced garlic and green beans. Cook until the beans are tender crisp (5-6 minutes) then add salt and pepper to taste. Take off heat and cover until ready to serve.
4. Sear your seafood
Once the scallops are done cooking, heat a pan with 1 Tbsp. olive oil until it starts to smoke. Sear the scallops for 2-3 minutes on each side.
5. Compose your plate
Portion out the polenta, green beans, and scallops on each plate.
6. Make your sauce
In the same pan that you seared the green beans add the heavy cream and bring it to a boil then lower the heat and simmer until the cream starts to thicken about 5-8 minutes. Stir in the mustard, maple syrup, and salt. Divide evenly between the plates and pour over the scallops.