Pan Seared Scallops Creamy Polenta (Print Version)

Tender scallops paired with creamy polenta and herb butter offer a rich, elegant main dish.

# What You'll Need:

→ Scallops

01 - 16 large sea scallops, cleaned and patted completely dry
02 - 1 tablespoon olive oil
03 - 1 tablespoon unsalted butter
04 - Kosher salt, to taste
05 - Freshly ground black pepper, to taste

→ Creamy Polenta

06 - 1 cup coarse cornmeal (polenta)
07 - 4 cups whole milk
08 - 1 cup water
09 - 2 tablespoons unsalted butter
10 - 1/2 cup grated Parmesan cheese
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon freshly ground black pepper

→ Herb Butter

13 - 2 tablespoons unsalted butter
14 - 1 tablespoon fresh chives, finely chopped
15 - 1 tablespoon fresh parsley, finely chopped
16 - 1 teaspoon lemon zest

# Directions:

01 - Combine whole milk and water in a medium saucepan. Bring to a gentle simmer over medium heat, watching carefully to prevent scorching. Once simmering, slowly whisk in the cornmeal in a steady stream to prevent lumps from forming.
02 - Reduce heat to low and cook polenta for 20 to 25 minutes, stirring frequently to ensure even cooking and prevent sticking. The mixture is ready when thickened and creamy, with no raw cornmeal taste. Remove from heat.
03 - Stir in 2 tablespoons unsalted butter, grated Parmesan cheese, kosher salt, and black pepper until fully incorporated and cheese has melted. Cover and keep warm until ready to serve.
04 - Melt 2 tablespoons unsalted butter in a small saucepan over low heat. Add finely chopped fresh chives, parsley, and lemon zest. Stir to combine and remove from heat. Set aside for drizzling.
05 - Pat scallops completely dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Allow to sit at room temperature for 5 minutes while pan heats.
06 - Heat olive oil and 1 tablespoon unsalted butter in a large nonstick or cast-iron skillet over medium-high heat. Wait until butter foams and pan is thoroughly hot—this ensures proper searing.
07 - Place scallops in the hot pan without overcrowding. Sear undisturbed for 2 to 3 minutes until a deep golden-brown crust forms. Do not move or flip prematurely—this crust is essential for texture and flavor.
08 - Flip each scallop carefully and cook for an additional 1 to 2 minutes. The scallops are done when just opaque throughout and slightly firm to the touch. Avoid overcooking, as scallops become rubbery quickly.
09 - Spoon a generous portion of warm creamy polenta onto each serving plate. Arrange 3 to 4 seared scallops atop the polenta. Drizzle with herb butter if desired. Serve immediately while scallops are hot and polenta remains creamy.

# Expert Tips:

01 -
  • The contrast between crisp, caramelized scallops and silky polenta is absolutely worth every minute of prep work
  • You get that restaurant quality presentation without needing any fancy equipment or obscure ingredients
02 -
  • Wet scallops will never develop proper color, so ask your fishmonger for dry scallops or pat them thoroughly with paper towels before seasoning
  • Resist the urge to move the scallops once they hit the pan—that crust needs uninterrupted contact to form properly
03 -
  • Let your scallops come to room temperature for 15 minutes before cooking, which helps them cook evenly and prevents that raw center while the outside is perfect
  • Have everything plated and ready before you start searing, because scallops go from perfect to overcooked in literally seconds

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