Romantic Scallops Polenta Dish (Printable Version)
Seared scallops paired with creamy Parmesan polenta and lemon-herb butter create an elegant and flavorful meal.
# What You Need:
→ For the Polenta
01 - 2 cups whole milk
02 - 1 cup water
03 - ½ teaspoon salt
04 - ½ cup polenta (coarse cornmeal)
05 - 2 tablespoons unsalted butter
06 - ¼ cup freshly grated Parmesan cheese
07 - Freshly ground black pepper, to taste
→ For the Scallops
08 - 8 large sea scallops, side muscle removed
09 - Salt and freshly ground black pepper, to taste
10 - 1 tablespoon olive oil
11 - 1 tablespoon unsalted butter
→ Lemon-Herb Butter
12 - 2 tablespoons unsalted butter, softened
13 - 1 teaspoon lemon zest
14 - 1 tablespoon fresh lemon juice
15 - 1 tablespoon finely chopped fresh parsley
16 - 1 small garlic clove, minced
17 - Pinch of salt
# How to Make It:
01 - Combine softened butter, lemon zest, lemon juice, parsley, minced garlic, and salt in a small bowl. Mix thoroughly until well incorporated. Set aside at room temperature.
02 - Pour milk, water, and salt into a medium saucepan. Bring to a gentle simmer over medium heat. Gradually whisk in polenta to prevent lumps. Reduce heat to low and cook for 15–20 minutes, stirring frequently until thickened. Stir in butter, Parmesan, and black pepper. Cover and keep warm.
03 - Pat scallops completely dry with paper towels. Season both sides generously with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Add scallops in a single layer without crowding. Sear for 1½–2 minutes per side until golden brown and just opaque in the center. Transfer to a plate.
04 - Divide warm polenta evenly between two plates, spreading to create a base. Arrange seared scallops on top. Drizzle with reserved lemon-herb butter, allowing it to melt over the scallops. Garnish with additional parsley if desired. Serve immediately while hot.
# Expert Advice:
01 -
- It looks impossibly elegant but comes together in under 45 minutes
- The contrast between creamy polenta and crisp scallops is pure magic
02 -
- Dry scallops thoroughly and let your pan get properly hot before adding them, or you will end up steaming instead of searing.
- Do not overcrowd the pan, because scallops release moisture as they cook and too many together will prevent proper browning.
03 -
- Ask your fishmonger for dry scallops rather than wet ones, as they have not been treated with phosphates and will sear much better.
- A splash of white wine in the polenta instead of some water adds subtle complexity that pairs beautifully with the scallops.