Romantic Scallops with Polenta (Printable Version)
Seared scallops served on creamy Parmesan polenta with lemon-herb butter for a special evening.
# What You'll Need:
→ 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
# How To Make It:
01 - In a small bowl, mix together the softened butter, lemon zest, lemon juice, parsley, minced garlic, and salt until thoroughly combined. Set aside at room temperature.
02 - In a medium saucepan, bring the milk, water, and salt to a gentle simmer over medium heat. Gradually whisk in the polenta to prevent lumps. Reduce heat to low and cook for 15–20 minutes, stirring frequently, until thick and creamy. Stir in the butter, Parmesan, and black pepper. Cover and keep warm.
03 - Pat the scallops completely dry with paper towels and season both sides generously with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Add scallops in a single layer and sear for 1½–2 minutes per side until golden brown and just opaque in the center. Remove from heat immediately.
04 - Spoon a generous portion of creamy polenta onto each of two plates. Arrange seared scallops atop the polenta. Drizzle with prepared lemon-herb butter and garnish with additional parsley if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The contrast between silky polenta and crisp seared scallops feels luxurious without requiring hours of work
- Lemon herb butter ties everything together with a bright finish that cuts through the richness
02 -
- Dry scallops thoroughly or they will steam instead of sear no matter how hot your pan is
- Polenta thickens quickly as it stands so have everything else ready before you finish cooking it
03 -
- Prep all ingredients before you start because once the scallops hit the pan everything moves quickly
- Warm your plates in a low oven so the polenta stays hot from first bite to last