Pan Seared Scallops Creamy Polenta

The way scallops sizzle when they hit a hot pan is one of those kitchen sounds that stops you in your tracks. I learned this recipe during a tiny apartment dinner party where my stove barely worked but somehow everything came together perfectly. Theres something magical about the contrast between crispy golden seafood and soft, buttery polenta that makes even a Tuesday night feel special.

My friend Sarah taught me the trick of basting scallops with butter as they finish cooking, and honestly, its the kind of detail that makes people think youve been secretly attending culinary school. The first time I made this for my family, my dad actually went quiet for a full minute after taking his first bite.

Ingredients

• 16 large sea scallops: Fresh scallops should smell sweet like the ocean, never fishy, and removing the tough side muscle prevents chewy bits
• 1 tablespoon olive oil: Using oil helps butter burn less while getting that perfect golden crust
• 1 tablespoon unsalted butter: Adds richness for basting and creates that nutty flavor we all love
• 1 cup coarse cornmeal: Coarse polenta gives you that authentic Italian texture, finer cornmeal turns into mush
• 4 cups whole milk: Milk makes polenta luxuriously creamy compared to water alone
• 1 cup water: Keeps the polenta from becoming too heavy and dairy forward
• 2 tablespoons unsalted butter: Stirred in at the end for that velvety finish
• 1/2 cup freshly grated Parmesan: Pre grated cheese never melts quite the same way
• 2 tablespoons fresh chives or parsley: A bright pop of color and flavor cuts through all that richness

Instructions

Make the polenta base:

Combine milk and water in a large saucepan over medium heat, watching carefully so it doesnt scorch

Whisk in the cornmeal:

Slowly rain in the cornmeal while whisking constantly, as lumps are nearly impossible to fix later

Simmer to perfection:

Reduce heat to low and cook for 20 to 25 minutes, stirring frequently to prevent sticking, until the mixture thickens and loses its raw corn taste

Finish the polenta:

Stir in butter, Parmesan, and salt, then keep warm over the lowest possible heat

Prep the scallops:

Pat scallops completely dry with paper towels and season generously with salt and pepper on both sides

Get the pan hot:

Heat olive oil in a large skillet over medium high until it shimmers and just starts to smoke

Sear the first side:

Add scallops in a single layer without crowding the pan and let them develop a golden crust for exactly 2 minutes without moving them

Flip and baste:

Add butter to the pan, flip each scallop, and spoon the foaming butter over them for 1 to 2 minutes until just opaque throughout

Plate it up:

Spoon polenta onto warm plates, arrange scallops on top, and finish with herbs and extra black pepper

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This became my go to anniversary dinner because it looks stunning but lets me actually spend time with my person instead of being stuck in the kitchen all night.

Timing Is Everything

The polenta can sit over low heat pretty forgivingly while you finish the scallops, but the scallops wait for no one. Have everything plated and ready before you start searing, then work quickly once they hit the pan.

The Sear Secret

A hot pan is nonnegotiable here. If your scallops arent sizzling immediately when they touch the oil, pull them out and let the pan get hotter. That sound means the crust is forming.

Make It Your Own

Sometimes I swap half the milk for chicken broth when I want something slightly lighter. A splash of white wine in the scallop pan creates an instant pan sauce that you should absolutely drizzle over everything.

• Add crispy pancetta to the polenta for extra depth
• Try searing scallops in duck fat for special occasions
• Keep lemon wedges handy for that final bright note

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Theres something deeply satisfying about serving food that looks fancy but was honestly pretty straightforward to make.

Recipe FAQs

→ How do you get scallops nicely seared?

Pat scallops dry thoroughly, season well, and use a hot pan with oil. Avoid overcrowding, sear 2 minutes per side until golden crust forms.

→ How to achieve creamy polenta texture?

Slowly whisk cornmeal into simmering milk and water, stirring constantly to prevent lumps. Cook over low heat until thick and creamy.

→ Can I add flavor variations to this dish?

Adding a splash of white wine to the pan after searing scallops enhances flavor. Fresh herbs like chives or parsley brighten the dish.

→ What milk substitutions work well for polenta?

You can replace half the milk with chicken or vegetable broth for a lighter, more savory polenta.

→ What wines pair well with scallops and polenta?

A crisp white wine such as Sauvignon Blanc or Pinot Grigio complements the richness and delicate flavors perfectly.