Simmer water with vinegar and a touch of salt. Simmer vegetable stock in separate pot and slowly stir in polenta until it reaches a creamy consistency, then add a nub of butter. Salt and pepper scallops on both side and pan sear on high heat until golden brown on both sides. Puree chives with a tablespoon of water in blender until smooth. Melt butter in pan. Separately, in a robo coupe, place one egg yolk, a dash of dijon mustard, a dash of smoked paprika, pinch of salt and a touch of vinegar. Turn on and slowly drizzle butter into the robo coupe until hollandaise is formed.
In separate pan, saute spinach lightly and rest on a paper towel. Poach one egg in water and vinegar in pot until white hardens but yolk is still runny - about one a half minutes. Place polenta on center of plate, then place spinach on top of that, then the poached egg. Place three scallops around in a triangle shape. Ladle hollandaise over scallops and egg. Drizzle chive oil and balsamic reduction around plate. Lastly, sprinkle salt and pepper on egg.