Lemon Garlic Scallops with Polenta (Print Version)
Golden seared scallops with zesty lemon-garlic butter served over creamy, comforting polenta—sophisticated elegance in under an hour.
# What You'll Need:
→ For the Scallops
01 - 1 lb large sea scallops, patted dry
02 - 1 tablespoon olive oil
03 - 2 tablespoons unsalted butter, divided
04 - 2 cloves garlic, minced
05 - Zest of 1 lemon
06 - 2 tablespoons freshly squeezed lemon juice
07 - 2 tablespoons fresh parsley, chopped
08 - Salt and freshly ground black pepper to taste
→ For the Polenta
09 - 1 cup coarse cornmeal polenta
10 - 4 cups water or low-sodium chicken broth
11 - 1 cup whole milk
12 - 2 tablespoons unsalted butter
13 - 1/2 cup grated Parmesan cheese
14 - Salt and freshly ground black pepper to taste
# Directions:
01 - In a medium saucepan, bring water or broth and milk to a gentle boil. Gradually whisk in the polenta to avoid lumps. Reduce heat to low and cook, stirring frequently, for 20 to 25 minutes until thick and creamy.
02 - Stir in butter and grated Parmesan. Season with salt and pepper to taste. Cover and keep warm.
03 - While the polenta cooks, season scallops on both sides with salt and pepper.
04 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. When the pan is hot, add scallops without overcrowding; cook in batches if necessary. Sear for 2 minutes per side until golden and just opaque in the center. Transfer scallops to a plate and tent with foil.
05 - Add remaining 1 tablespoon butter to the skillet. Add garlic and sauté for 30 seconds until fragrant.
06 - Stir in lemon zest and juice, scraping up any browned bits. Remove from heat and return scallops to the pan, tossing gently to coat in the sauce.
07 - Spoon creamy polenta onto plates. Top with scallops and drizzle with the lemon-garlic butter sauce. Garnish with fresh parsley.
# Expert Tips:
01 -
- The contrast between the crisp golden exterior of the scallops and the creamy polenta creates a texture experience that will make you close your eyes with each bite.
- When life gets chaotic, this dish somehow feels like both a special occasion meal and a comforting hug on a plate.
02 -
- After ruining an entire batch, I learned scallops must be patted bone-dry with paper towels before searing, otherwise they steam instead of caramelizing.
- The polenta continues to thicken as it sits, so if it becomes too firm before serving, simply whisk in a splash of warm milk or broth to restore its creamy consistency.
03 -
- Never use nonstick pans for scallops - a well-seasoned cast iron or stainless steel skillet will give you that gorgeous caramelization that makes all the difference.
- The residual heat in scallops continues cooking them after removal from the pan, so take them off when the center is still slightly translucent for perfectly tender results.