Tender Seared Scallops Polenta (Printable View)

Seared scallops sit on creamy Parmesan polenta enhanced by lemon and fresh herbs for a refined meal.

# What You Need:

→ For the Polenta

01 - 1 cup medium-grind cornmeal (polenta)
02 - 3 cups whole milk
03 - 1 cup water
04 - 1/2 teaspoon kosher salt
05 - 2 tablespoons unsalted butter
06 - 1/3 cup freshly grated Parmesan cheese
07 - Freshly ground black pepper, to taste

→ For the Scallops

08 - 10 large sea scallops, patted dry
09 - 1 tablespoon olive oil
10 - 1 tablespoon unsalted butter
11 - Salt and freshly ground black pepper, to taste

→ To Finish

12 - 1 tablespoon freshly squeezed lemon juice
13 - 1 teaspoon lemon zest
14 - 2 tablespoons chopped fresh parsley or chives
15 - Extra Parmesan, for garnish (optional)

# How-To Steps:

01 - In a medium saucepan, bring milk, water, and salt to a gentle simmer over medium heat. Slowly whisk in the cornmeal. Reduce heat to low and cook, stirring frequently, until thick and creamy, about 20–25 minutes.
02 - Stir in the butter and Parmesan cheese. Season with black pepper. Keep warm, stirring occasionally.
03 - While the polenta cooks, season the scallops with salt and pepper on both sides.
04 - Heat olive oil and butter in a large non-stick skillet over medium-high heat. When hot, add the scallops in a single layer (do not overcrowd). Sear without moving for about 2 minutes until golden brown, then flip and sear the other side for 1–2 minutes until just opaque.
05 - Remove skillet from heat. Drizzle scallops with lemon juice and sprinkle with lemon zest.
06 - Spoon creamy polenta onto warm plates. Arrange scallops on top. Garnish with fresh herbs and extra Parmesan if desired.
07 - Serve immediately while scallops are hot and polenta is creamy.

# Expert Advice:

01 -
  • Restaurant quality elegance that comes together in under 45 minutes
  • The combination of creamy polenta and caramelized scallops feels like a special occasion even on a Tuesday
  • Foolproof technique that guarantees perfectly cooked scallops every single time
02 -
  • Dry your scallops with paper towels until they feel tacky—any moisture will prevent proper searing and you will end up with steamed rubber instead of golden perfection
  • Do not touch the scallops once they hit the pan, that crust needs uninterrupted contact with the heat to develop
  • Polenta waits for no one and will form a skin if left standing, so time your searing carefully
03 -
  • If your polenta develops a skin while you are searing scallops, just whisk it vigorously with a splash of warm milk and it will smooth right out
  • A cast iron skillet gives the best crust on scallops, but non stick works perfectly fine if that is what you have
  • Leftover polenta can be chilled, sliced, and pan fried for breakfast the next morning—almost better than the first round

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