Pan Seared Scallops Creamy Polenta (Printable)
Tender scallops seared to perfection served over creamy, buttery polenta with a sprinkle of fresh herbs.
# What You’ll 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
→ Creamy Polenta
05 - 1 cup (5.6 oz) coarse cornmeal or polenta
06 - 4 cups whole milk
07 - 1 cup water
08 - 2 tablespoons unsalted butter
09 - 1/2 cup freshly grated Parmesan cheese (about 2 oz)
10 - 1/2 teaspoon kosher salt
→ Garnish
11 - 2 tablespoons fresh chives or parsley, finely chopped
12 - Freshly ground black pepper
13 - Lemon wedges (optional)
# How-to Steps:
01 - Combine milk and water in a large saucepan. Bring to a gentle simmer over medium heat. Slowly whisk in cornmeal, stirring constantly to prevent lumps. Reduce heat to low and cook, stirring frequently, until polenta is thick and creamy, about 20-25 minutes. Stir in butter, Parmesan, and salt. Keep warm over very low heat, stirring occasionally.
02 - Pat scallops completely dry with paper towels. Season both sides generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add scallops in a single layer without overcrowding the pan. Sear for 2 minutes until golden brown crust forms. Add butter to pan, flip scallops, and cook 1-2 minutes more, basting with melted butter. Scallops should be just opaque in center. Remove from heat immediately.
03 - Spoon warm creamy polenta onto plates or shallow bowls, creating a bed for scallops. Arrange seared scallops atop polenta. Sprinkle with chopped fresh herbs and additional black pepper. Serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- The combination of textures is restaurant quality but comes together in under an hour
- Impressive enough for date night yet simple enough for a comforting weeknight treat
02 -
- Damp scallops will steam instead of sear, so pat them completely dry before cooking
- Overcooked scallops turn rubbery quickly, so remove them from heat as soon as theyre opaque
03 -
- Buy dry scallops rather than wet treated ones for better browning
- Let your scallops come to room temperature for 15 minutes before cooking