Pan Seared Scallops Creamy Polenta (Printable)
Golden scallops paired with creamy polenta and fresh herbs for a refined, elegant dinner experience.
# Ingredient List:
→ Scallops
01 - 16 large sea scallops (about 1 lb), side muscle removed
02 - 1 tablespoon olive oil
03 - 1 tablespoon 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 (1 quart) whole milk
07 - 1 cup water
08 - 2 tablespoons unsalted butter
09 - 1/2 cup (2 oz) freshly grated Parmesan cheese
10 - 1/2 teaspoon kosher salt
→ Garnish
11 - 2 tablespoons fresh chives or parsley, finely chopped
12 - Freshly ground black pepper, to taste
13 - Lemon wedges (optional)
# Steps:
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 dry thoroughly with paper towels. Season both sides 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 Tips:
01 -
- Restaurant quality results with surprisingly simple techniques
- The combination of velvety polenta and crisp seared scallops feels luxurious without being fussy
02 -
- Dry scallops are absolutely non negotiable for achieving a proper sear
- Polenta waits for no one but keeps beautifully if you stir in a splash of warm milk if it stiffens up
03 -
- Add a splash of white wine to the scallop pan after searing and spoon those buttery juices over everything
- Substitute half the milk for vegetable or chicken broth if you prefer a lighter polenta