For the red pepper salsa:
Place all the ingredients in the mixing bowl then chop 3 seconds/speed 6
Scrape down the sides of the mixing bowl with a spatula then chop again 3 seconds/speed 6
Set aside (can keep in the fridge up to a week).
For the polenta:
Place the parmesan in a mixing bowl and grate 15 sec/speed 10. Transfer to a small bowl and leave to one side.
Add the polenta and the boiling stock to the mixing bowl then cook 10 mins/110c/speed 3.
Add the grated parmesan, butter and seasoning to the polenta then mix 2 min/100c / speed 3
Meanwhile cook the spinach and the scallops.
Heat a little oil to a frying pan and add spinach till it has wilted, season and add the nutmeg. Transfer to a plate and keep warm.
Turn up the heat a little and add the scallop, fry for 1 minute then turn and fry for a further minute.
Spoon the polenta onto warmed plates or flat soup bowls and divide the spinach between each plate, place 3 scallops on top then drizzle with the red pepper salsa and finish with a squeeze of lemon.