Romantic Scallops with Polenta (Printable)

Seared scallops served on creamy Parmesan polenta with a bright lemon-herb butter finish.

# Ingredient List:

→ For the Polenta

01 - 2 cups whole milk
02 - 1 cup water
03 - ½ teaspoon salt
04 - ½ cup polenta (coarse cornmeal)
05 - 2 tablespoons unsalted butter
06 - ¼ cup freshly grated Parmesan cheese
07 - Freshly ground black pepper, to taste

→ For the Scallops

08 - 8 large sea scallops, side muscle removed
09 - Salt and freshly ground black pepper, to taste
10 - 1 tablespoon olive oil
11 - 1 tablespoon unsalted butter

→ Lemon-Herb Butter

12 - 2 tablespoons unsalted butter, softened
13 - 1 teaspoon lemon zest
14 - 1 tablespoon fresh lemon juice
15 - 1 tablespoon finely chopped fresh parsley
16 - 1 small garlic clove, minced
17 - Pinch of salt

# Steps:

01 - Mix softened butter with lemon zest, lemon juice, parsley, minced garlic, and salt in a small bowl. Set aside for later use.
02 - Bring milk, water, and salt to a gentle simmer in a medium saucepan over medium heat.
03 - Gradually whisk in polenta. Reduce heat to low, stir frequently, and cook for 15-20 minutes until thick and creamy. Stir in butter, Parmesan, and black pepper. Cover and keep warm.
04 - Pat scallops dry with paper towels. Season both sides generously with salt and pepper.
05 - Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Add scallops and sear for 1½-2 minutes per side until golden and just opaque in the center. Remove from heat immediately.
06 - Spoon creamy polenta onto two plates. Arrange seared scallops on top. Drizzle with lemon-herb butter and garnish with extra parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The combination of creamy polenta and tender scallops feels like something from a high-end Italian restaurant
  • The lemon-herb butter ties everything together with brightness that cuts through the richness
  • Despite looking impressive, the whole dish comes together in under 45 minutes
02 -
  • Dry scallops are worth seeking out since treated scallops release water and steam instead of developing that coveted crust
  • Dont move the scallops once they hit the pan, that golden crust only forms if you let them sear undisturbed
  • Polenta continues thickening as it sits, so you may need to add another splash of milk right before serving
03 -
  • Room temperature scallops sear more evenly, so take them out of the fridge 20 minutes before cooking
  • Use a splatter screen when searing, that hot butter will pop and sizzle aggressively
  • If polenta gets too thick, stir in warm milk one tablespoon at a time until creamy again

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