Pan Seared Scallops Polenta (Printable version)
Tender scallops paired with rich, creamy polenta and fresh herb garnish in an elegant main dish.
# What You'll Need:
→ Scallops
01 - 16 large sea scallops (approximately 1 pound), 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 coarse cornmeal (polenta)
06 - 4 cups whole milk
07 - 1 cup water
08 - 2 tablespoons unsalted butter
09 - 1/2 cup freshly grated Parmesan cheese
10 - 1/2 teaspoon kosher salt
→ Garnish
11 - 2 tablespoons fresh chives or parsley, finely chopped
12 - Freshly ground black pepper
13 - Lemon wedges
# Directions:
01 - Combine whole milk and water in a large saucepan. Bring to a gentle simmer over medium heat, watching carefully to prevent scorching.
02 - Slowly whisk in coarse cornmeal while stirring constantly. This prevents lumps from forming and ensures smooth texture.
03 - Reduce heat to low. Cook for 20 to 25 minutes, stirring frequently to prevent sticking. Polenta is ready when thick and creamy.
04 - Stir in unsalted butter, grated Parmesan cheese, and kosher salt until fully incorporated. Keep warm over very low heat, stirring occasionally to prevent skin formation.
05 - Pat scallops completely dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
06 - Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
07 - Arrange scallops in a single layer without overcrowding. Sear for 2 minutes until golden brown crust forms. Do not move scallops during this time.
08 - Add butter to pan. Flip scallops and cook 1 to 2 minutes longer, basting continuously with melted butter. Scallops should remain just opaque in center. Remove from heat immediately.
09 - Spoon warm creamy polenta into shallow bowls or plates. Arrange seared scallops atop polenta.
10 - Sprinkle with finely chopped fresh chives or parsley. Finish with freshly ground black pepper. Serve immediately with lemon wedges on the side.
# Expert advice:
01 -
- The contrast between the crispy golden crust and the tender, sweet scallop inside is absolutely addictive
- Creamy polenta acts as the perfect comforting canvas, letting the scallops shine while adding richness
02 -
- Dry scallops are the only way to get a proper sear, so ask your fishmonger and avoid wet, chemically treated ones
- Do not crowd the pan or the scallops will steam instead of sear, so work in batches if necessary
03 -
- Add a splash of white wine to the scallop pan after flipping and reduce it for an instant pan sauce
- Grate your Parmesan fresh from a block instead of using pre-grated for the best melting