Pan Seared Scallops Polenta

The first time I made pan-seared scallops, I stood over the stove with my heart racing, terrified I would ruin those expensive, beautiful mollusks. But when that golden crust formed and I took that first buttery bite, I understood why restaurant scallops taste so extraordinary. Now this dish has become my go-to for impressing dinner guests without spending hours in the kitchen. The combination of velvety polenta and perfectly caramelized scallops feels like something you would order at a fancy bistro, yet it comes together in under an hour.

Last Valentine's Day, I cooked this for my partner, and we ended up eating at the kitchen counter because I was too busy perfecting the scallop sear to bother setting the table properly. The polenta was slightly lumpy, but the scallops were restaurant quality, and we agreed it was one of the best meals we had ever shared at home. That moment taught me that perfection is not what makes a meal memorable.

Ingredients

• 16 large sea scallops, cleaned and patted dry: Look for scallops that are dry, not sitting in liquid, as moisture is the enemy of that gorgeous golden crust we are after
• 1 tbsp olive oil: Helps the butter from burning over high heat while still lending that rich flavor we want
• 1 tbsp unsalted butter: Adds essential richness and helps achieve that restaurant quality browning on the scallops
• Kosher salt, to taste: Scallops need salt to bring out their natural sweetness, so do not be shy with seasoning
• Freshly ground black pepper, to taste: Adds a subtle heat that cuts through the richness of the dish
• 1 cup (170 g) coarse cornmeal (polenta): Coarse grind gives the best texture, creamy but still with a pleasant bite
• 4 cups (950 ml) whole milk: Creates an incredibly luxurious base for the polenta
• 1 cup (240 ml) water: Prevents the milk from scorching and helps achieve the perfect consistency
• 2 tbsp unsalted butter: Stirred in at the end for an extra silky finish
• 1/2 cup (60 g) grated Parmesan cheese: Adds a salty, nutty depth that makes the polenta sing
• 1/2 tsp kosher salt: Essential for balancing the sweetness of the cornmeal
• 1/4 tsp freshly ground black pepper: Provides just enough background warmth
• 2 tbsp unsalted butter: The base for our herb butter finish
• 1 tbsp fresh chives, finely chopped: Adds a mild onion flavor and pop of green color
• 1 tbsp fresh parsley, finely chopped: Brings fresh herbal brightness to cut through the rich elements
• 1 tsp lemon zest: Brightens the entire dish and makes the flavors really pop

Instructions

Prepare the polenta:

In a medium saucepan, bring the milk and water to a gentle simmer over medium heat. Slowly whisk in the cornmeal to prevent lumps. Cook, stirring frequently, for 20 to 25 minutes or until thick and creamy. Stir in butter, Parmesan, salt, and pepper. Keep warm.

Make the herb butter:

In a small saucepan, melt 2 tbsp butter over low heat. Stir in chives, parsley, and lemon zest. Set aside.

Sear the scallops:

Season the scallops with salt and pepper. Heat olive oil and 1 tbsp butter in a large nonstick or cast iron skillet over medium high heat. When the butter is foaming, add scallops. Sear for 2 to 3 minutes on the first side without moving. Flip and cook for 1 to 2 minutes more, until just opaque and cooked through.

Assemble the dish:

Spoon creamy polenta onto warm plates. Arrange scallops on top. Drizzle with herb butter if desired. Serve immediately.

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This recipe transformed a regular Tuesday night into something worth celebrating when my roommate walked in, smelled the butter and herbs, and asked what special occasion we were honoring. Sometimes the best occasions are the ones we create just because we deserve something wonderful.

Making Restaurant Quality Scallops at Home

The secret to perfectly seared scallops is patience and proper heat management. I learned this the hard way after flipping them too early and ending up with gray, rubbery disappointments. Let them develop that crust undisturbed, and you will be rewarded with scallops that rival any fine dining establishment.

Achieving Silky Polenta Every Time

Whisking the cornmeal into the hot liquid gradually prevents those stubborn lumps that can ruin the texture. I used to rush this step and spend the next twenty minutes fishing out cornmeal clumps. Taking those extra thirty seconds at the beginning makes all the difference in the final result.

Timing is Everything

The beauty of this dish is that the polenta holds its temperature beautifully while you finish the scallops. I always start the polenta first, then begin heating my pan when the polenta has about ten minutes left to cook. This way everything comes together at the perfect moment.

• Have all ingredients prepped and measured before you start cooking
• Warm your serving plates in the oven while you cook
• Never leave scallops unattended, they go from perfect to overcooked in seconds

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There is something deeply satisfying about creating such an elegant dish in your own kitchen. I hope this recipe becomes a treasured part of your cooking repertoire.

Recipe FAQs

→ How do I achieve a perfect sear on scallops?

Ensure scallops are dry and the pan is hot before adding oil and butter. Sear without moving until a golden crust forms, about 2-3 minutes per side.

→ Can I substitute Parmesan cheese in the polenta?

Yes, Pecorino Romano offers a sharper taste, while a mild cheese keeps the polenta creamy without overpowering flavors.

→ What is the best way to avoid lumps in polenta?

Add cornmeal slowly to simmering milk and water, whisking constantly. Stir frequently during cooking to maintain a smooth texture.

→ Is the herb butter necessary for this dish?

Herb butter is optional but adds a fresh, vibrant note that complements the scallops and polenta beautifully.

→ Can this dish be prepared ahead of time?

Polenta can be made in advance and reheated gently. Scallops are best cooked fresh for optimal texture and flavor.