Pan Seared Scallops Creamy Polenta (Printable)

Golden scallops atop smooth, creamy polenta finished with a fragrant herb butter drizzle.

# Ingredient List:

→ Scallops

01 - 16 large sea scallops, cleaned and patted 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

# Steps:

01 - Bring milk and water to a gentle simmer in a medium saucepan over medium heat. Slowly whisk in cornmeal to prevent lumps from forming. Cook, stirring frequently, for 20 to 25 minutes until thickened and creamy. Stir in butter, Parmesan, salt, and pepper until incorporated. Keep warm.
02 - Melt butter in a small saucepan over low heat. Stir in chives, parsley, and lemon zest until combined. Remove from heat and set aside for serving.
03 - Season scallops generously with salt and pepper. Heat olive oil and 1 tablespoon butter in a large nonstick or cast-iron skillet over medium-high heat. When butter begins to foam, arrange scallops in a single layer without overcrowding the pan. Sear for 2 to 3 minutes on the first side without disturbing until a golden-brown crust develops. Turn scallops and cook for 1 to 2 minutes longer until just opaque throughout.
04 - Spoon warm polenta onto serving plates. Arrange seared scallops on top of polenta. Drizzle with herb butter if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • The contrast between crispy scallops and silky polenta is absolutely worth the effort
  • It looks stunning but comes together in under an hour
  • Perfect for date nights or dinner parties when you want to feel fancy
02 -
  • Dry scallops are non-negotiable for that restaurant-quality sear
  • Pat those scallops ridiculously dry, like really dry, any moisture creates steam instead of crust
  • Do not crowd the pan or the temperature drops and you end up steaming instead of searing
03 -
  • Room temperature scallops sear more evenly than cold ones
  • Let the pan get properly hot before adding any oil or butter

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