Romantic Scallops with Polenta

The kitchen was quiet except for the gentle hiss of butter melting in the pan. I was attempting to recreate a dish from a tiny restaurant in Rome where the waiter had winked when he recommended the scallops. Something about that evening the soft candlelight, the wine that kept flowing made me want to capture that feeling at home. Now whenever I make this, that memory comes back in flashes.

My partner came home early that night and caught me hovering over the stove. The polenta was bubbling away, smelling faintly of corn and comfort. I was nervous about overcooking the scallops a common fear but they turned out perfect. We ate slowly, the TV off, just talking between bites. That is when I knew this recipe was a keeper.

Ingredients

• Whole milk: Creates the creamiest base for polenta though water keeps it from becoming too heavy
• Polenta: Coarse cornmeal that transforms into something velvety with patience and steady stirring
• Parmesan cheese: Adds a salty nutty depth that makes simple polenta taste restaurant worthy
• Sea scallops: Look for ones that are dry and translucent avoiding any that smell strongly or are sitting in pooled liquid
• Unsalted butter: You will need this for both the polenta and the searing process so have plenty on hand
• Lemon: Both zest and juice provide the acid that balances the rich components of the dish
• Fresh parsley: Brings a grassy fresh note and beautiful color against the golden scallops
• Garlic: One small clove is enough to add depth without overpowering the delicate seafood

Instructions

Make the lemon herb butter first:

Mix softened butter with lemon zest juice parsley garlic and a pinch of salt until combined. Let it sit at room temperature so it is ready to drizzle when everything else is done.

Simmer the liquids:

Bring milk water and salt to a gentle bubble over medium heat. Watch closely because milk can boil over suddenly and create a mess.

Whisk in the polenta:

Pour the cornmeal in slowly while stirring to prevent lumps from forming. Lower the heat and let it cook for 15 to 20 minutes.

Finish the polenta:

Stir in butter Parmesan and black pepper until melted and smooth. Cover the pan to keep it warm while you cook the scallops.

Prep the scallops:

Pat them completely dry with paper towels and season both sides generously with salt and pepper. Moisture is the enemy of a good sear.

Sear to golden:

Heat oil and butter in a large skillet until shimmering. Add scallops and cook for 1 to 2 minutes per side until they develop a crust and turn opaque inside.

Plate it up:

Spoon polenta onto plates and arrange scallops on top. Finish with a generous drizzle of the lemon herb butter and serve right away.

Save

This dish has become our anniversary tradition. The first year I forgot the parsley and substituted basil which actually worked beautifully. Now I always keep fresh herbs in the fridge just in case. Some recipes feel like they belong to you after a while. This one definitely does.

Choosing the Best Scallops

Always ask if the scallops are dry or wet. Dry scallops have not been treated with phosphates and will sear much better. They might look slightly off white or translucent instead of stark white and bright. That is actually a good sign. If you can only find wet scallops pat them extra thoroughly and expect less browning.

Polenta Consistency Secrets

The longer polenta cooks the creamier it becomes. Some recipes call for an hour of stirring but 20 minutes yields a lovely texture for a weeknight. If it becomes too thick as it sits stir in a splash of warm milk before serving. The goal is soft enough to spoon but substantial enough to support the scallops.

Wine Pairings That Work

Crisp whites with good acidity balance the butter and cheese beautifully. A Sauvignon Blanc brings grassy notes that echo the parsley. Pinot Grigio is lighter and lets the scallops shine. An oaky Chardonnay might overpower the delicate flavors so steer toward something brighter.

• Chill your wine glasses beforehand for a restaurant style touch
• Pour a small glass for yourself while cooking to set the mood
• Save a little lemon butter to finish the plate tableside for drama

Save

Some dishes are just meant for slow evenings and good conversation. This is one of them.

Recipe FAQs

→ How do I achieve perfectly seared scallops?

Pat scallops dry and season with salt and pepper. Use a hot skillet with olive oil and butter, searing each side for 1½–2 minutes until golden and opaque in the center.

→ What makes the polenta creamy?

Simmering polenta slowly in milk and water while stirring frequently creates a smooth, creamy texture. Adding butter and Parmesan enhances richness.

→ Can I substitute herbs in the lemon-herb butter?

Yes, basil or chives can be used instead of parsley to provide a different herbal note without overpowering flavors.

→ Is this dish suitable for gluten-free diets?

Yes, the ingredients used like polenta and scallops do not contain gluten, making it suitable for gluten-free preferences.

→ What wine pairs well with this dish?

A crisp white wine such as Pinot Grigio or Sauvignon Blanc complements the richness of the scallops and creaminess of the polenta.