Pan Seared Scallops Polenta (Printable Version)
Tender scallops seared golden, served over creamy polenta with fresh herbs for a comforting, elegant main dish.
# What You Need:
→ Scallops
01 - 16 large sea scallops (about 1 lb), side muscle removed
02 - 1 tablespoon olive oil
03 - 1 tablespoon unsalted butter
04 - Kosher salt and freshly ground black pepper, to taste
→ Creamy Polenta
05 - 1 cup (5.6 oz) coarse cornmeal (polenta)
06 - 4 cups (1 quart) whole milk
07 - 1 cup water
08 - 2 tablespoons unsalted butter
09 - 1/2 cup (1.8 oz) freshly grated Parmesan cheese
10 - 1/2 teaspoon kosher salt
→ Garnish
11 - 2 tablespoons fresh chives or parsley, finely chopped
12 - Freshly ground black pepper, to taste
13 - Lemon wedges (optional)
# How to Make It:
01 - Pour the milk and water into a large saucepan. Bring to a gentle simmer over medium heat, watching carefully to prevent scorching.
02 - Slowly whisk in the cornmeal while stirring constantly. This prevents lumps from forming. Once fully incorporated, reduce heat to low.
03 - Simmer over low heat for 20 to 25 minutes, stirring frequently to prevent sticking. The polenta is ready when thick, creamy, and smooth. Stir in the butter, Parmesan cheese, and salt. Keep warm over very low heat, stirring occasionally.
04 - Pat the scallops completely dry with paper towels. Season both sides generously with salt and pepper. Proper drying ensures a good sear.
05 - Heat olive oil in a large skillet over medium-high heat until shimmering. Arrange scallops in a single layer without crowding the pan. Sear for 2 minutes until a golden-brown crust forms.
06 - Add butter to the pan. Flip each scallop and cook for 1 to 2 minutes more, basting continuously with the foaming butter. The scallops are done when just opaque in the center. Transfer immediately to a plate.
07 - Spoon a bed of warm polenta onto each serving plate or shallow bowl. Arrange seared scallops on top. Sprinkle with chopped fresh herbs and additional black pepper. Serve at once with lemon wedges on the side.
# Expert Advice:
01 -
- The contrast between crispy golden scallops and silky smooth polenta is the kind of texture combination that makes people pause after their first bite
- This looks and tastes like something from a high-end restaurant but comes together in under 45 minutes in your own kitchen
02 -
- Dry scallops are critical because any moisture on the surface will create steam instead of that desirable caramelized crust
- Do not move the scallops once they hit the pan or you will disrupt the searing process
03 -
- A splash of white wine in the pan after scallops finish cooking creates an instant pan sauce
- Substitute half the milk with chicken broth for a lighter polenta that still feels luxurious