Pan Seared Scallops Creamy Polenta (Print Version)

Golden scallops served on smooth, rich polenta with fresh herbs, perfect for a refined dinner experience.

# What You'll Need:

→ 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 (polenta)
06 - 4 cups (1 quart) whole milk
07 - 1 cup water
08 - 2 tablespoons unsalted butter
09 - 1/2 cup (1.8 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)

# Directions:

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. 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 -
  • The contrast between crisp, golden scallops and silky smooth polenta is absolutely magic
  • This looks and tastes like something from a high-end restaurant but comes together in under an hour
  • You can easily scale this up for dinner guests or keep it intimate for two
02 -
  • Dry scallops are crucial for getting a proper sear, wet scallops will steam and turn gray instead of golden brown
  • Do not overcrowd the pan or the pan temperature will drop too much and you will lose that caramelized crust
  • Polenta continues to thicken as it sits, so add a splash more milk or water right before serving if needed
03 -
  • Buy scallops labeled dry or chemical-free if possible, these will sear much better than treated ones
  • Let your scallops come to room temperature for 10 to 15 minutes before cooking for even results

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