Melt butter in saucepan over low heat. Add sea salt, truffle oil and pepper. Keep warm over very low heat.

In small skillet, heat 1 teaspoon olive oil over medium-high heat. Pat scallops dry with paper towels; add remaining olive oil to skillet. When oil is hot, add scallops and sear 2 minutes; turn and sear additional 2 minutes.

Add an additional teaspoon of olive oil to the pan. Once hot, add mushrooms and cook for 8-10 minutes.

In medium saucepan over medium-high heat, bring water, 2 teaspoons salt and ½ teaspoon pepper to a rapid boil. Slowly whisk polenta into water until incorporated. Reduce heat to low; continue stirring until thickened (about 3-4 minutes). Fold in 1 cup Asiago cheese and 2 teaspoons each parsley and thyme.

Serve scallops and mushrooms on top of polenta. Drizzle with butter sauce.