Romantic Scallops with Polenta (Printable Version)

Seared scallops served on creamy Parmesan polenta with a touch of lemon and fresh herbs.

# What You'll Need:

→ For the Polenta

01 - 1 cup (160 g) medium-grind cornmeal (polenta)
02 - 3 cups (720 ml) whole milk
03 - 1 cup (240 ml) water
04 - 1/2 teaspoon kosher salt
05 - 2 tablespoons unsalted butter
06 - 1/3 cup (30 g) 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)

# Directions:

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. Serve immediately.

# Expert Advice:

01 -
  • The contrast between silky polenta and caramelized scallops creates restaurant quality elegance in your own kitchen
  • This dish comes together in under 45 minutes but tastes like something you'd save for a milestone celebration
02 -
  • Dry scallops thoroughly with paper towels before seasoning, as any moisture will prevent proper searing and result in steamed rather than caramelized scallops
  • Let your scallops come to room temperature for about 10 minutes before cooking, which helps them cook evenly and develop a better crust
03 -
  • Look for scallops that are dry, not wet packed, as they sear much better and haven't been treated with preservatives
  • If your polenta becomes too thick while holding, whisk in a splash of warm milk or water to return it to the perfect consistency

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