Pan Seared Scallops Polenta (Printable)

Tender scallops paired with rich, creamy polenta and a hint of fresh herb butter for a refined main course.

# What You’ll Need:

→ Scallops

01 - 16 large sea scallops, cleaned and patted 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 (6 ounces) coarse cornmeal or 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
14 - 1 tablespoon fresh chives, finely chopped
15 - 1 tablespoon fresh parsley, finely chopped
16 - 1 teaspoon lemon zest

# How-to Steps:

01 - Combine milk and water in a medium saucepan and bring to a gentle simmer over medium heat. Gradually whisk in cornmeal while 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 and whisk in butter, Parmesan cheese, salt, and pepper until fully incorporated and smooth. Cover and keep warm while preparing scallops.
03 - Melt 2 tablespoons butter in a small saucepan over low heat. Stir in chopped chives, parsley, and lemon zest until combined. Remove from heat and set aside for serving.
04 - Pat scallops completely dry with paper towels. Season both sides generously with salt and pepper. Heat olive oil and 1 tablespoon butter in a large nonstick or cast-iron skillet over medium-high heat until butter begins to foam.
05 - Place scallops in the hot pan without overcrowding, working in batches if necessary. 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. Transfer to a plate and rest briefly.
06 - Spoon warm polenta onto serving plates, creating a bed for the scallops. Arrange seared scallops on top of polenta and drizzle with herb butter if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The contrast between the crispy, golden scallop exterior and the tender, sweet interior creates an irresistible texture that keeps everyone reaching for seconds
  • Creamy polenta acts as the perfect canvas, soaking up all those flavorful pan juices and herb butter like a delicious edible sponge
02 -
  • Dry scallops are non negotiable for proper searing, so ask your fishmonger specifically for dry scallops or pat them extremely thoroughly with paper towels before cooking
  • Do not crowd the pan when searing scallops, or they will steam instead of develop that beautiful caramelized crust we are looking for
03 -
  • Remove the small side muscle from each scallop if it has not already been done, as it can be tough and chewy
  • Let your scallops come to room temperature for about 15 minutes before cooking for more even results

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