Pan Seared Scallops Creamy Polenta

The first time I attempted restaurant-quality scallops at home, I stood over my stove with nervous energy, convinced I would ruin those beautiful expensive mollusks. My husband watched from the doorway, amused by my intensity, until that unmistakable sizzle filled the kitchen and the most incredible buttery aroma wafted through the air. We sat at our tiny dining table, plates balanced on stacks of cookbooks, and took that first bite in stunned silence. Now it is the dish I make when I want to feel fancy without actually leaving my house.

I made this for my parents anniversary last winter, my mom watching intently as I whisked the polenta, asking a million questions about technique. She had never tried scallops before, always intimidated by seafood that required such precision cooking. When she finally took a bite, her eyes went wide and she declared this her new favorite thing I had ever cooked. My dad just kept nodding between forkfuls, too busy enjoying to even form words.

Ingredients

• 16 large sea scallops: Pat them completely dry with paper towels, moisture is the enemy of a good sear and will cause steaming instead of caramelization
• 1 tablespoon olive oil: Use a neutral oil with a high smoke point to get that beautiful golden crust without burning
• 1 tablespoon unsalted butter: Added during searing for basting, this creates that restaurant-quality finish and rich flavor
• 1 cup coarse cornmeal: Coarse polenta gives the best texture, medium-grind works but avoid instant which lacks depth
• 4 cups whole milk: Full fat is essential here, the creaminess cannot be replicated with low-fat alternatives
• 1 cup water: Adding water prevents the milk from scorching and makes whisking in the cornmeal easier
• 2 tablespoons unsalted butter: stirred into the finished polenta for velvety richness and gloss
• 1/2 cup freshly grated Parmesan cheese: Use freshly grated, pre-grated has anti-caking agents that prevent smooth melting
• Fresh chives or parsley: These bright herbs cut through the richness and add a pop of color

Instructions

Make the polenta base:

Bring the milk and water to a gentle simmer in a large saucepan, watching carefully so it does not boil over. Whisk in the cornmeal slowly, pouring in a thin stream while constantly whisking to prevent any lumps from forming.

Cook the polenta:

Reduce the heat to low and cook for 20 to 25 minutes, stirring frequently with a wooden spoon or whisk. The polenta is done when it pulls away from the sides of the pan and is thick and creamy. Stir in the butter, Parmesan, and salt until everything is melted and incorporated.

Prep the scallops:

Pull off the tough little muscle on the side of each scallop if still attached, then pat them extremely dry with paper towels. Season generously with salt and pepper on both sides, letting them sit at room temperature for 10 minutes before cooking.

Get the perfect sear:

Heat the olive oil in a large skillet over medium-high heat until it shimmers and just begins to smoke. Add the scallops in a single layer, giving them space, and let them sear undisturbed for 2 minutes until deeply golden. Flip each scallop, add the butter to the pan, and cook for 1 to 2 minutes more while spooning the foaming butter over the tops.

Plate it beautifully:

Spoon a generous mound of creamy polenta onto each warm plate or shallow bowl. Arrange the seared scallops on top, sprinkle with fresh herbs and cracked pepper, and serve immediately with lemon wedges on the side.

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This recipe has become my go-to for celebrating small wins. Sometimes that means finishing a big project at work, other times it is just making it through a particularly long week with my sanity intact. Food this good does not always need a special occasion to be special.

Getting That Restaurant Crust

The secret to restaurant-style scallops is patience and high heat. Let the pan get properly hot before adding the scallops, and resist the urge to move them around once they hit the pan. That golden crust forms only when the scallops have uninterrupted contact with the hot surface. If they are sticking, give them another 30 seconds and they will release naturally when properly seared.

Polenta Perfection

Stirring polenta is not optional, it is essential for that creamy texture. The more you stir, the more starch releases and transforms the grainy cornmeal into something luxurious. I keep my polenta warm over the lowest possible heat setting, giving it a quick whisk every few minutes while the scallops sear.

Make It Your Own

Once you master the basic technique, this dish welcomes endless variations that can suit your mood or what you have on hand. Add sun-dried tomatoes or roasted garlic to the polenta for extra depth. Finish the scallops with a drizzle of balsamic reduction or a sprinkle of smoked paprika.

• A splash of white wine in the scallop pan creates an instant pan sauce
• Swap half the milk for chicken broth if you prefer a lighter polenta
• Grilled asparagus or sautéed spinach makes perfect spring companions

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There is something deeply satisfying about creating a dish that feels so elegant in your own kitchen. Take your time with the process and enjoy every bite.

Your Recipe Questions

→ How do you achieve a perfect sear on scallops?

Pat scallops dry and season well, then sear in hot olive oil without overcrowding the pan for a golden crust.

→ What makes the polenta creamy and smooth?

Simmering cornmeal slowly in milk and water, stirring frequently, and finishing with butter and Parmesan ensures creaminess.

→ Can I substitute the milk in polenta?

Yes, using chicken or vegetable broth in place of milk lightens the polenta while preserving its flavor.

→ How long should scallops be cooked to avoid toughness?

Cook scallops for just a few minutes per side until golden and slightly opaque inside to maintain tenderness.

→ What herbs work best as garnish for this dish?

Fresh chives or parsley add a subtle herbal brightness that complements the scallops and creamy polenta.

→ Is it recommended to add wine during cooking?

A splash of white wine after searing scallops enhances depth; spoon pan juices over the dish for extra flavor.