Tender Seared Scallops Polenta

The first time I made scallops for a date, I was terrified of overcooking them. I stood over that pan like a hawk, checking every thirty seconds, convinced I would ruin this ridiculously expensive protein. But when that golden crust formed and I saw how perfectly opaque they were inside, something clicked. This dish has become my go-to for moments that matter—the ones where you want to show someone you care without saying a word.

Last anniversary, I made this while my partner set the table with candles we never use. The polenta was bubbling away, filling the kitchen with that warm, corn aroma, and I was actually relaxed instead of frantic. When I plated everything and we sat down, the silence that fell over the table wasn't awkward—it was just two people really tasting something beautiful together. That is the kind of dinner memory I want to keep making.

Ingredients

• Medium grind cornmeal: The texture makes all the difference here—fine cornmeal turns into mush, while stone ground gives you that luxurious creaminess with just enough bite
• Whole milk: I have tried water only versions and they are fine, but milk adds that velvety richness that makes polenta feel indulgent rather than institutional
• Unsalted butter: You will need this both for the polenta and for searing the scallops—having it at room temperature makes everything easier
• Parmesan cheese: Freshly grated is non negotiable here, the pre grated stuff simply does not melt into the polenta the same way
• Large sea scallops: Look for dry packed scallops rather than wet treated ones—they sear better and taste cleaner
• Lemon: Both juice and zest are essential for cutting through the richness
• Fresh herbs: Parsley or chives add that final pop of color and brightness

Instructions

Make the polenta base:

Combine the milk, water, and salt in a medium saucepan and bring to a gentle simmer over medium heat, watching closely so it does not boil over

Whisk in the cornmeal:

Slowly rain in the cornmeal while whisking constantly to prevent any lumps from forming

Simmer to creamy perfection:

Reduce heat to low and cook for 20 to 25 minutes, stirring frequently especially toward the end as it thickens

Finish the polenta:

Stir in the butter and Parmesan until melted and smooth, season with black pepper, and keep warm

Prep the scallops:

Pat them thoroughly dry with paper towels and season both sides generously with salt and pepper

Get the pan hot:

Heat olive oil and butter in a large non stick skillet over medium high heat until the butter foams and just starts to brown

Sear the first side:

Add scallops in a single layer without crowding the pan and let them sear undisturbed for about 2 minutes until deeply golden

Flip and finish:

Carefully turn each scallop and cook for just 1 to 2 minutes more until opaque throughout

Add the finishing touches:

Remove from heat and drizzle with lemon juice while sprinkling with lemon zest

Plate it up:

Spoon polenta onto warm plates, arrange scallops on top, and garnish with fresh herbs and extra Parmesan

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My friend claimed she hated scallops until I made this for her birthday dinner. She took one bite and actually stopped talking mid sentence, which for her is saying something. There is something about the contrast of textures—the crispy edge, the tender center, that creamy polenta underneath—that makes people put their forks down and just breathe for a second.

Choosing the Best Scallops

I have learned the hard way that all scallops are not created equal. Wet packed scallops are treated with a phosphate solution that makes them retain water, which means they will not brown properly and can taste strangely sweet or chemical. Dry scallops, on the other hand, are usually more expensive but worth every penny for how beautifully they caramelize. If your fishmonger does not know what you mean by dry scallops, ask for untreated ones.

Mastering Polenta

The secret to restaurant style polenta is patience and frequency of stirring. In the beginning, you can get away with occasional whisking, but as it thickens, you will want to stir almost constantly to prevent it from catching on the bottom. I usually set a timer for every 3 minutes as a reminder. And if your polenta seems too thick at the end, a splash more milk or cream brings it back to that silky consistency.

Perfect Timing for Two

The trickiest part of this recipe is getting everything hot at the same moment. Start your polenta first, since it takes the longest. When you are about 10 minutes into the polenta cooking time, begin prepping your scallops. This gives you a window to sear the scallops while the polenta finishes its last few minutes of cooking. If you are nervous, you can hold the finished polenta over very low heat, stirring constantly, while you quickly sear the scallops.

• Have all your ingredients prepped before you start cooking
• Warm your serving plates in the oven for 5 minutes
• Everything tastes better when you are not frantic

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There is something intimate about cooking this dish, the way it demands your full attention and rewards you with something extraordinary. I hope it becomes part of your own collection of perfect moments.

Recipe Questions & Answers

→ How do I achieve perfectly seared scallops?

Pat scallops dry and season with salt and pepper. Heat a skillet with oil and butter until very hot, then sear scallops without moving them for 2 minutes on one side before flipping.

→ What type of cornmeal is best for creamy polenta?

Medium-grind cornmeal works well to create a smooth yet textured polenta that holds up under the scallops.

→ Can I substitute Parmesan in the polenta?

Parmesan adds a rich, savory note, but you can use other hard cheeses like Pecorino Romano for variation.

→ How do lemon juice and zest enhance this dish?

They add brightness and a subtle acidic contrast that balances the creamy polenta and buttery scallops.

→ What herbs complement scallops and polenta best?

Fresh parsley or chives provide a mild herbal aroma and freshness without overpowering the main ingredients.