Pan Seared Scallops Creamy Polenta

The first time I attempted restaurant-style scallops at home, I stood in my kitchen watching them turn from translucent to opaque with almost breathless anticipation. My husband kept peeking over my shoulder, asking if they were done yet, while I frantically whispered that seafood requires patience. That evening taught me that scallops are surprisingly forgiving if you resist the urge to fuss with them. Now this dish has become our go-to for nights when we want something that feels special but doesn't require hours of preparation.

Last Valentine's Day, I decided to recreate this dish instead of fighting restaurant crowds. My mom had always warned me that scallops are tricky, but I'd discovered the secret is really just getting them absolutely dry before they hit the pan. When I plated them, the polenta was so luscious it made the whole meal feel decadent. My husband took one bite and declared it better than our anniversary dinner out, which was honestly the best compliment I could have hoped for.

Ingredients

• 16 large sea scallops: The muscle on the side can be tough so pull it off gently before cooking and pat them ridiculously dry with paper towels
• 1 tablespoon olive oil: Use an oil with a high smoke point since we will be searing at medium-high heat
• 1 tablespoon unsalted butter: This gets added halfway through cooking for basting and creates that beautiful golden finish
• Kosher salt and freshly ground black pepper: Season generously just before searing since scallops need salt to pop
• 1 cup coarse cornmeal: Traditional polenta creates a creamy base that balances the scallops perfectly
• 4 cups whole milk: The milk makes the polenta incredibly rich but you can use half broth if preferred
• 1 cup water: This prevents the milk from scorching while still maintaining creaminess
• 2 tablespoons unsalted butter: Stirred in at the end for that luxurious mouthfeel
• 1/2 cup freshly grated Parmesan cheese: Adds a salty, nutty depth that pairs beautifully with seafood
• 1/2 teaspoon kosher salt: Adjust to taste since the Parmesan adds its own saltiness
• 2 tablespoons fresh chives or parsley: The fresh herbs cut through the richness and add a pop of color
• Lemon wedges: A squeeze right before serving brightens everything

Instructions

Start the polenta base:

Pour the milk and water into a large saucepan and bring it to a gentle simmer over medium heat, watching closely so it does not boil over

Whisk in the cornmeal:

Slowly rain in the cornmeal while whisking constantly to break up any lumps, then reduce the heat to low

Cook until creamy:

Let it bubble gently for 20 to 25 minutes, stirring frequently, until the polenta is thick and no longer grainy

Add richness:

Stir in the butter, Parmesan cheese, and salt until everything melts together, then keep it warm over very low heat

Prep the scallops:

Pat each scallop completely dry with paper towels and season both sides generously with salt and pepper

Get the pan hot:

Heat the olive oil in a large skillet over medium-high heat until it shimmers but does not smoke

Sear the first side:

Add the scallops in a single layer without crowding the pan and let them sear undisturbed for 2 minutes until golden

Finish with butter:

Add the butter to the pan, flip the scallops, and cook for 1 to 2 more minutes while basting them with the foaming butter

Plate it up:

Spoon the warm polenta onto plates, arrange the scallops on top, and scatter with fresh herbs and black pepper

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This dish became my signature after I served it at a dinner party where my friend who claimed to hate seafood went back for seconds. The way the polenta cradles each scallop makes it feel like something you would order at a nice Italian restaurant. There is something so satisfying about making something that looks and tastes this impressive in your own kitchen.

Getting That Perfect Sear

The biggest mistake I used to make was moving the scallops around too much while they cooked. Once you hear that sizzle, walk away and let the heat do its work. The scallops will naturally release from the pan when they are ready to flip, which is the signal you have been waiting for.

Making Polenta Ahead

You can make the polenta up to an hour before serving and keep it warm over very low heat, adding a splash more milk if it thickens too much. I actually think the flavors improve slightly as it sits, which gives you one less thing to stress about when timing the scallops.

Wine Pairings

A crisp white wine like Sauvignon Blanc cuts through the richness while complementing the sweetness of the scallops. If you prefer red, go for something light like a Pinot Noir that will not overpower the delicate seafood.

• Skip the lemon if your scallops are particularly sweet and let them shine on their own
• Add a pinch of red pepper flakes to the polenta for a subtle warmth
• Reserve some extra Parmesan for sprinkling on top right before serving

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There is something so satisfying about making restaurant quality food at home without any fuss. Hope this brings a little elegance to your weeknight table.

Recipe FAQs

→ How do you prevent scallops from sticking to the pan?

Ensure scallops are very dry before cooking and use a hot skillet with enough oil. Avoid overcrowding the pan to maintain high heat.

→ What makes polenta creamy?

Slow cooking coarse cornmeal in milk and water with frequent stirring, then stirring in butter and Parmesan, creates a smooth, creamy texture.

→ Can I add wine to the dish?

Yes, a splash of white wine can enhance flavor when added to the pan after searing scallops and spooned over before serving.

→ What herbs work best as garnish?

Fresh chives or parsley finely chopped add bright, herbal notes that complement both the scallops and polenta.

→ Is it possible to lighten the polenta?

Substitute half the milk with chicken or vegetable broth to reduce richness while keeping flavor balanced.