Romantic Scallops with Polenta (Printable)

Tender scallops served on creamy Parmesan polenta with a drizzle of lemon-herb butter.

# What You 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

# Directions:

01 - In a small bowl, mix together the softened butter, lemon zest, lemon juice, parsley, minced garlic, and salt until well 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. Reduce heat to low, stirring frequently, and cook for 15–20 minutes until thick and creamy. Stir in the butter, Parmesan, and black pepper. Cover and keep warm.
03 - Pat the scallops dry with paper towels and season both sides with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Once hot and shimmering, add the scallops. Sear for 1½–2 minutes per side until golden and just opaque in the center. Remove from heat.
04 - Spoon creamy polenta onto two plates. Top with seared scallops. Drizzle with lemon-herb butter and garnish with extra parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • Restaurant elegance in your own kitchen without the reservation prices or pretension
  • The scallops stay impossibly tender while developing that coveted restaurant quality sear
  • Creamy polenta soaks up every drop of the lemon herb butter, making each bite perfect
02 -
  • Dry scallops are crucial, otherwise water will release during searing and you will steam instead of getting that restaurant quality crust
  • Do not overcrowd the pan or the temperature will drop and your scallops will end up rubbery instead of perfectly tender
  • The polenta continues thickening off heat, so stop cooking when it seems slightly looser than your desired consistency
03 -
  • Room temperature scallops sear more evenly than cold ones, so take them out of the fridge 15 minutes before cooking
  • Let the pan get properly hot before adding the scallops, otherwise you will not achieve that gorgeous golden crust

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