Pan Seared Scallops Polenta (Printable version)

Tender scallops atop rich, creamy polenta finished with herb butter drizzle for savory elegance.

# What You'll Need:

→ Scallops

01 - 16 large sea scallops, cleaned and patted completely 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 coarse cornmeal (polenta)
07 - 4 cups whole milk
08 - 1 cup water
09 - 2 tablespoons unsalted butter
10 - ½ cup grated Parmesan cheese
11 - ½ teaspoon kosher salt
12 - ¼ 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

# Directions:

01 - Combine whole milk and water in a medium saucepan. Bring to a gentle simmer over medium heat, watching carefully to prevent scorching. Slowly whisk in cornmeal while stirring constantly to eliminate lumps. Reduce heat to low and cook for 20-25 minutes, stirring frequently, until mixture thickens to a creamy consistency and cornmeal is fully tender.
02 - Remove saucepan from heat. Stir in unsalted butter until completely melted and incorporated. Add grated Parmesan cheese, kosher salt, and black pepper. Mix thoroughly until cheese melts and polenta becomes smooth and velvety. Cover and keep warm while preparing scallops.
03 - Melt 2 tablespoons unsalted butter in a small saucepan over low heat. Add finely chopped fresh chives, parsley, and lemon zest. Stir gently to combine and remove from heat immediately. Set aside at room temperature for drizzling.
04 - Pat scallops extremely dry with paper towels—excess moisture prevents proper searing. Season both sides generously with kosher salt and freshly ground black 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 and sizzle.
05 - Place scallops in the hot pan without overcrowding work in batches if necessary. Sear undisturbed for 2-3 minutes until a deep golden-brown crust forms. Flip carefully using a slotted spatula and cook 1-2 minutes longer until just opaque throughout and slightly firm to the touch. Avoid overcooking.
06 - Spoon a generous portion of warm creamy polenta onto each of 4 serving plates. Arrange 4 seared scallops atop the polenta. Drizzle with herb butter mixture. Serve immediately while scallops are hot and polenta remains creamy.

# Expert advice:

01 -
  • The contrast between crispy scallops and silky polenta is absolutely addictive
  • It looks impressive but comes together in under 45 minutes
02 -
  • Never skip drying the scallops thoroughly—moisture is the enemy of a good sear
  • Don't crowd the pan or the scallops will steam instead of crisp up
03 -
  • Look for dry scallops, not wet treated ones—they sear so much better
  • Let the pan get properly hot before adding oil and butter

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