Pan Seared Scallops Creamy Polenta (Print View)

Golden scallops served on velvety polenta with fresh herbs for a sophisticated dinner.

# What You'll Need:

→ Scallops

01 - 16 large sea scallops (about 1 lb), side muscle removed
02 - 1 tbsp olive oil
03 - 1 tbsp unsalted butter
04 - Kosher salt and freshly ground black pepper, to taste

→ Creamy Polenta

05 - 1 cup (5.6 oz) coarse cornmeal or polenta
06 - 4 cups whole milk
07 - 1 cup water
08 - 2 tbsp unsalted butter
09 - 1/2 cup (1.8 oz) freshly grated Parmesan cheese
10 - 1/2 tsp kosher salt

→ Garnish

11 - 2 tbsp fresh chives or parsley, finely chopped
12 - Freshly ground black pepper, to taste
13 - Lemon wedges (optional)

# How to Make:

01 - In a large saucepan, bring the milk and water to a gentle simmer over medium heat. Slowly whisk in the cornmeal, stirring constantly to prevent lumps. Reduce heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 20–25 minutes. Stir in the butter, Parmesan, and salt. Keep warm over very low heat, stirring occasionally.
02 - Pat the scallops completely dry with paper towels. Season both sides generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add scallops in a single layer without overcrowding the pan. Sear for 2 minutes until golden brown. Add the butter to the pan, flip the scallops, and cook for another 1–2 minutes, basting with the melted butter. Scallops should be just opaque in the center. Remove from heat.
03 - Spoon creamy polenta onto warm plates or shallow bowls. Top with seared scallops. Sprinkle with chopped herbs and freshly ground black pepper. Serve immediately with lemon wedges, if desired.

# Expert Suggestions:

01 -
  • The contrast between crispy, golden scallops and velvety polenta creates the kind of texture harmony that makes restaurants so addictive
  • You can have this impressive dinner on the table in under 45 minutes without any advanced techniques
02 -
  • Moisture is the enemy of a good sear, so take extra time to pat the scallops completely dry before seasoning
  • Do not touch the scallops once they hit the pan, or you will interrupt the caramelization process
03 -
  • Let your scallops come to room temperature for 15 minutes before cooking so they sear evenly
  • Use a cast iron skillet if you have one, as it holds heat beautifully and creates the best crust

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