Pan Seared Scallops Creamy Polenta (Printable Version)
Tender scallops atop creamy polenta, finished with herb-infused butter for a refined touch.
# What You Need:
→ Scallops
01 - 16 large sea scallops, cleaned and patted completely dry
02 - 1 tablespoon olive oil
03 - 1 tablespoon unsalted butter
04 - Kosher salt, to taste
05 - Freshly ground black pepper, to taste
→ Creamy Polenta
06 - 1 cup coarse cornmeal (polenta)
07 - 4 cups whole milk
08 - 1 cup water
09 - 2 tablespoons unsalted butter
10 - 1/2 cup grated Parmesan cheese
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon freshly ground black pepper
→ Herb Butter
13 - 2 tablespoons unsalted butter, melted
14 - 1 tablespoon fresh chives, finely chopped
15 - 1 tablespoon fresh parsley, finely chopped
16 - 1 teaspoon lemon zest
# How to Make It:
01 - Combine milk and water in a medium saucepan and bring to a gentle simmer over medium heat. Slowly whisk in cornmeal, stirring constantly to prevent lumps from forming. Reduce heat to low and cook for 20 to 25 minutes, stirring frequently, until mixture thickens to a creamy consistency.
02 - Remove polenta from heat. Stir in butter, Parmesan cheese, salt, and pepper until fully incorporated and cheese has melted. Cover and keep warm while preparing scallops.
03 - Melt 2 tablespoons butter in a small saucepan over low heat. Add chopped chives, parsley, and lemon zest, stirring to combine. Remove from heat and set aside for serving.
04 - Pat scallops thoroughly dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Ensure scallops are at room temperature for even cooking.
05 - Heat olive oil and 1 tablespoon butter in a large nonstick or cast-iron skillet over medium-high heat until butter begins to foam. Add scallops in a single layer without overcrowding the pan. Sear for 2 to 3 minutes on the first side without moving until a golden-brown crust forms. Flip carefully and cook for 1 to 2 minutes more until just opaque throughout.
06 - Spoon warm creamy polenta onto serving plates, creating a bed for the scallops. Arrange seared scallops atop polenta. Drizzle with prepared herb butter if desired. Serve immediately while scallops are hot and polenta is creamy.
# Expert Advice:
01 -
- The contrast between the crispy golden scallop exterior and the tender interior feels like pure luxury
- Polenta creates this incredible velvety bed that makes the whole dish feel comforting and special at the same time
02 -
- Dry scallops are worth seeking out at a good fish market because treated scallops will release water and steam instead of sear
- Hot polenta thickens as it sits, so you can thin it with a splash more milk if needed while you cook the scallops
03 -
- Remove the tough side muscle from each scallop if your fishmonger has not already done it
- Let the scallops sit at room temperature for 15 minutes before cooking for more even results