Pan Seared Scallops Polenta

The first time I made scallops at home, I was terrified I would ruin them. I had ordered them at restaurants countless times, always admiring that perfect golden crust and wondering what magic technique chefs used. That evening in my tiny kitchen, I learned it was not magic at all—just patience and a screaming hot pan. Now they have become my go to for when I want to make something that looks impressive but comes together in minutes.

I made this dish for my anniversary dinner a few years back, setting up candles on the balcony and hoping everything would turn out right. The polenta was bubbling away, filling the whole apartment with this incredible cozy aroma, and when those scallops hit the pan—that sound was pure satisfaction. We ended up eating in comfortable silence, just enjoying each bite and the fact that I had actually pulled it off.

Ingredients

• 16 large sea scallops: Fresh scallops should smell sweet like the ocean, never fishy, and patting them completely dry is the secret to getting that gorgeous crust we are after
• 1 tbsp olive oil: This has a higher smoke point than butter alone, preventing the scallops from burning before they develop that beautiful golden color
• 1 tbsp unsalted butter: Added with the oil, this gives the scallops rich flavor and helps with browning
• Kosher salt: Use a generous pinch right before searing to enhance the natural sweetness of the scallops
• Freshly ground black pepper: A few cracks of pepper adds just the right amount of subtle heat
• 1 cup coarse cornmeal: Coarse polenta creates that perfect creamy texture with just enough bite, and I have found that traditional yellow cornmeal gives the best results
• 4 cups whole milk: Whole milk makes the polenta incredibly luxurious, though I will sometimes swap in a cup of cream if I am feeling extra indulgent
• 1 cup water: This lightens the mixture slightly so the polenta is not overwhelmingly rich
• 2 tbsp unsalted butter: Stirred in at the end, this makes the polenta impossibly smooth and glossy
• 1/2 cup grated Parmesan: Adds a salty, nutty depth that balances the sweetness of the corn, and freshly grated makes a huge difference here
• 1/2 tsp kosher salt: Essential for bringing all the flavors together
• 1/4 tsp freshly ground black pepper: Just enough to give the polenta some backbone
• 2 tbsp unsalted butter: Melted with fresh herbs and citrus, this finishing butter takes everything to the next level
• 1 tbsp fresh chives: Their mild onion flavor plays so nicely with the sweet scallops
• 1 tbsp fresh parsley: Adds fresh, grassy notes and beautiful color
• 1 tsp lemon zest: This bright touch cuts through the richness and makes the whole dish sing

Instructions

Start the polenta base:

Pour the milk and water into a medium saucepan and set it over medium heat, watching carefully until it begins to simmer gently around the edges—do not let it boil over or you will have a mess on your hands

Whisk in the cornmeal:

Slowly rain in the cornmeal while whisking constantly to prevent any lumps from forming, then reduce the heat to low and cook for 20 to 25 minutes, stirring frequently to prevent sticking, until the mixture has thickened and the cornmeal is tender

Finish the polenta:

Remove from heat and stir in the butter, Parmesan, salt, and pepper until everything is melted and incorporated, then cover to keep warm while you cook the scallops

Prepare the herb butter:

Melt the 2 tablespoons of butter in a small saucepan over low heat, then stir in the chopped chives, parsley, and lemon zest until fragrant and set aside

Season the scallops:

Pat the scallops extremely dry with paper towels, then season both sides generously with salt and pepper just before cooking—doing this too early will draw out moisture and prevent proper searing

Heat the pan:

Heat a large nonstick or cast iron skillet over medium high heat until it is hot, then add the olive oil and 1 tablespoon butter, watching for the butter to foam and start smelling nutty

Sear the first side:

Place the scallops in the pan leaving space between each one, then resist the urge to move them for 2 to 3 minutes until a deep golden crust has formed

Finish cooking:

Carefully flip each scallop and cook for just 1 to 2 minutes more until they are just opaque throughout—overcooking will make them rubbery and sad

Plate it up:

Spoon a bed of creamy polenta onto each warmed plate, arrange the scallops on top, and drizzle with that herb butter you made earlier

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There is something so satisfying about hearing that sizzle when the scallops hit the hot pan—the sound that tells you dinner is going to be good. This dish has become my way of marking special moments, whether it is a promotion, a birthday, or just a Tuesday that deserves celebrating. Every bite of that creamy polenta with the seared scallops on top feels like a little hug.

Perfecting the Sear

I have learned through many failed attempts that getting that restaurant quality crust on scallops comes down to moisture control. Even after patting them dry, I will let them sit on fresh paper towels for about 10 minutes while I prep everything else. The drier the scallop, the better the sear, and the difference between a mediocre scallop and an outstanding one is literally just water.

Polenta Patience

Early on, I used to rush the polenta and end up with gritty, undercooked cornmeal that ruined the whole dish. Now I understand that good polenta demands low and slow cooking, with frequent stirring to prevent scorching. The transformation from raw cornmeal to silky, luxurious comfort food is worth every minute of standing at the stove.

Make Ahead Magic

One trick I have discovered is that the polenta can actually be made earlier in the day and held perfectly. Just cook it completely, then keep it warm over very low heat, stirring in a splash of milk occasionally to loosen it back up. This means you can focus entirely on the scallops when it is time to eat, since they require your full attention and cook so quickly.

• Set the table and pour the wine before you start cooking the scallops
• Have everything measured and prepped before you turn on any heat
• Warm your serving plates in the oven so everything stays hot

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I hope this recipe becomes part of your own special occasions, creating moments around the table that turn into memories. There is something magical about a dish that looks elegant but tastes like pure comfort.

Recipe FAQs

→ How do you achieve a perfect sear on scallops?

Pat scallops dry to remove moisture and season lightly. Use a hot pan with oil and butter, cooking undisturbed for 2–3 minutes to develop a golden crust before flipping.

→ What makes the polenta creamy and smooth?

Slowly whisk cornmeal into simmering milk and water, stirring frequently for 20–25 minutes. Adding butter and Parmesan enriches the texture and flavor.

→ Can the herb butter be prepared ahead?

Yes, melt butter and mix with fresh herbs and lemon zest, then keep it warm or at room temperature until serving.

→ What wine pairs well with this dish?

Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the richness and delicate flavors perfectly.

→ How can I add extra richness to the polenta?

Substitute part of the milk with cream for a more luscious texture and deeper flavor.