Pan Seared Scallops Polenta (Print View)

Delicate scallops atop creamy polenta finished with herb-infused butter, ideal for elegant dinners.

# 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 - 1/2 cup grated Parmesan cheese
11 - 1/2 teaspoon kosher salt
12 - 1/4 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

# How to Make:

01 - Combine milk and water in a medium saucepan and bring to a gentle simmer over medium heat. Slowly whisk in cornmeal while stirring constantly to prevent lumps from forming.
02 - Reduce heat to low and cook polenta for 20 to 25 minutes, stirring frequently to prevent sticking, until mixture thickens to a creamy consistency. Whisk in butter, Parmesan cheese, salt, and pepper until fully incorporated. Keep warm over very low heat.
03 - Melt 2 tablespoons butter in a small saucepan over low heat. Stir in chopped chives, parsley, and lemon zest until well combined. Remove from heat and set aside for serving.
04 - Pat scallops thoroughly dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper just before cooking.
05 - Heat olive oil and 1 tablespoon butter in a large nonstick or cast-iron skillet over medium-high heat until butter foams. Add scallops in a single layer without overcrowding the pan. Sear for 2 to 3 minutes without moving until a deep golden crust forms. Flip carefully and cook 1 to 2 minutes longer until just opaque throughout.
06 - Spoon warm polenta onto serving plates. Arrange seared scallops on top of polenta. Drizzle with herb butter if desired. Serve immediately while scallops are hot.

# Expert Suggestions:

01 -
  • The contrast between the crisp scallops and silky polenta is absolutely addictive
  • It tastes like something from a fancy restaurant but is surprisingly straightforward
  • Everything comes together in under 40 minutes for a company worthy meal
02 -
  • Wet scallops will never develop a proper crust, so take the time to pat them thoroughly dry with paper towels before seasoning
  • Crowding the pan drops the temperature instantly, so cook in batches if necessary rather than squeezing them all in at once
  • The scallops will continue cooking slightly after you remove them from the pan, so pull them when they are just barely opaque in the center
03 -
  • Look for dry sea scallops rather than treated ones, as they sear much better and have a cleaner flavor
  • Let the scallops come to room temperature for about 15 minutes before cooking for more even results

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