Lemon Garlic Scallops with Polenta

The sizzle of scallops hitting a hot pan brings me back to a quiet Sunday evening when I first tried this recipe. Watching those delicate medallions turn golden while the kitchen filled with the aroma of garlic and lemon made me feel like a proper chef. My partner stood behind me, wine glass in hand, asking if I'd finally mastered the art of not overcooking seafood - thankfully, this time I had.

I served this to my food critic friend who visits from San Francisco twice a year, the one who usually politely nibbles at my cooking attempts. That evening, watching him scrape the plate clean and actually ask for seconds made me hide my triumphant smile behind my napkin. The combination of tender scallops and velvety polenta had managed what fancy restaurant reservations couldn't - his genuine culinary approval.

Ingredients

• Large sea scallops: Look for dry-packed instead of wet-packed scallops which have been treated with chemicals and will never sear properly.
• Coarse cornmeal: I once substituted instant polenta and regretted it immediately - take the time to find actual stone-ground cornmeal for that authentic texture.
• Fresh lemon: Both the zest and juice create layers of brightness that transform this dish from good to memorable.
• Parmesan cheese: The real stuff freshly grated creates little pockets of savory goodness throughout the polenta.

Instructions

Prepare your polenta base:

Bring your water or broth and milk to a gentle boil before gradually whisking in the cornmeal like youre introducing old friends who might not get along at first. Stir frequently for about 20 minutes until it transforms into a creamy cloud.

Season and enrich:

Fold the butter and Parmesan into your polenta until they disappear completely, then season with salt and pepper until it makes you smile when you taste it.

Prepare your scallops:

Pat those scallops dry as if their lives depend on it because their perfect sear actually does. Season both sides with salt and pepper just before cooking.

Create the golden sear:

Heat your pan until it almost smokes, then add oil and butter before carefully placing each scallop with space between them. Let them be for a full two minutes before flipping to achieve that restaurant-quality caramelization.

Build the sauce:

After removing the scallops, add butter and garlic to the same pan, letting the garlic perfume the kitchen for just 30 seconds. Introduce lemon zest and juice, using them to free all those beautiful browned bits stuck to the pan.

Bring it all together:

Reunite the scallops with your sauce just long enough to coat them like a warm embrace. Spoon the polenta onto plates, crown with scallops, and finish with that liquid gold sauce and fresh parsley.

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Last winter during a power outage, I managed to make this dish on our gas stove by candlelight. We bundled up in blankets at the table, and something about the flickering light dancing across the golden scallops made it feel like we were dining in a centuries-old Italian villa instead of our drafty apartment. Sometimes imperfection creates the most perfect memories.

Getting the Perfect Sear

The secret to restaurant-quality scallops isnt expensive equipment but patience. I learned after many mediocre attempts that the pan needs to be properly hot before the scallops go in, and once they touch that surface, resist the urge to peek or move them for a full two minutes. When theyre ready to flip, they should release from the pan without much coaxing.

Making Ahead and Storing

Polenta can be made up to two days ahead and refrigerated in an airtight container. When ready to serve, warm it slowly on the stovetop with additional liquid, whisking vigorously to restore its creaminess. Scallops, however, tell their own story - they should be cooked just before serving as they quickly lose their magic when reheated.

Pairing and Serving Suggestions

This dish celebrates simplicity, so avoid the temptation to add complex sides that might compete for attention. A small arugula salad dressed with just olive oil and lemon juice makes the perfect companion, allowing the scallops to remain the undisputed star of your table.

• For a romantic dinner, serve in shallow bowls with a small glass of chilled Vermentino.
• If entertaining guests, prepare the polenta in advance and focus on perfectly searing the scallops just before everyone sits down.
• Consider a light sprinkle of microgreens on top for a modern restaurant presentation that adds color and freshness.

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This lemon garlic scallop dish reminds us that sometimes the most memorable meals are those that balance simplicity with intention. May your scallops always be golden and your polenta creamy.

Your Recipe Questions

→ How do I prevent scallops from becoming rubbery?

Pat scallops completely dry before cooking—moisture prevents proper browning. Sear them quickly over medium-high heat for only 2 minutes per side until just opaque in the center. Overcooking toughens them, so err on the side of slightly underdone.

→ Can I make polenta ahead of time?

Yes, polenta can be prepared several hours ahead. Spread cooled polenta on a baking sheet, refrigerate, then reheat gently on the stovetop with a splash of broth or milk stirred in. Alternatively, freeze polenta in portions for up to three months.

→ What's the best way to avoid lumps in polenta?

Whisk the polenta gradually into boiling liquid while stirring constantly. This prevents clumping. For extra insurance, mix polenta with a small amount of cold water first to create a slurry before adding to hot liquid.

→ How can I tell when scallops are cooked through?

Look for the center to turn from translucent to opaque white. They should feel slightly firm to the touch but still moist inside. Cooked scallops will be opaque throughout when you cut into one, with no raw-looking translucent flesh remaining.

→ What wine pairs best with this dish?

Crisp white wines complement this beautifully. Pinot Grigio and Sauvignon Blanc are ideal choices—their bright acidity echoes the lemon sauce and cuts through the richness of the butter and polenta without overwhelming delicate scallop flavors.

→ Can I substitute the scallops with another protein?

Shrimp is an excellent substitute, requiring similar cooking time. Fish fillets like halibut or cod work well too. Adjust cooking times based on thickness—thicker proteins may need slightly longer to cook through while maintaining moistness.