Tender Seared Scallops Polenta

There was this tiny anniversary dinner at home where I insisted on making something restaurant-worthy despite having zero fine dining experience. The polenta turned out slightly lumpy but those seared scallops saved everything, their golden crust catching the candlelight just so. Now its become our go-to celebration dish, partly because it feels luxurious and partly because I finally learned to get the polenta silky smooth.

I once served this to friends who claimed to hate seafood, and watched them tentatively try one scallop before immediately asking for seconds. There is something about the way the lemon brightens everything that makes even skeptical eaters lean in. That dinner taught me that the right preparation can change minds without you having to say a word about it.

Ingredients

• Medium-grind cornmeal: This coarse grind gives polenta its signature texture, and I have found that stone-ground varieties worth seeking out for their nutty depth
• Whole milk: The fat content here is non-negotiable for that luxurious creaminess you want in a finished dish
• Sea scallops: Look for dry-packed ones, not wet, since they sear so much better and do not water down your pan
• Unsalted butter: Having control over salt levels matters, especially when finishing both components
• Freshly grated Parmesan: Pre-grated cheese lacks that melting quality that makes polenta feel indulgent
• Lemon: Both juice and zest are essential for cutting through the richness and waking up the whole plate
• Fresh herbs: Parsley or chives add that final burst of color and brightness that makes the dish complete

Instructions

Make the polenta base:

Bring your milk, water, and salt to a gentle simmer, then whisk in the cornmeal slowly to prevent any clumps from forming

Cook to creamy perfection:

Reduce heat to low and stir frequently for about 20 minutes until the mixture thickens and loses its raw grain taste

Add richness:

Stir in the butter and Parmesan until melted and smooth, then season generously with black pepper

Prep the scallops:

Pat them completely dry with paper towels and season both sides with salt and pepper just before cooking

Sear to golden:

Heat oil and butter in a non-stick skillet until hot, then add scallops in a single layer and let them develop a crust without moving for 2 minutes

Finish with a flip:

Turn each scallop and cook another 1 to 2 minutes until just opaque throughout

Brighten everything:

Remove from heat and drizzle with lemon juice while sprinkling with zest

Plate with care:

Spoon polenta onto warm plates, arrange scallops on top, and finish with fresh herbs and extra Parmesan

Save

This recipe has become shorthand for occasions that matter, whether it is a birthday or just making it through a particularly long week. There is something about the combination of textures and flavors that feels like a proper restaurant meal but without leaving your kitchen.

Making It Your Own

A splash of cream at the end transforms good polenta into great polenta, giving it that velvety finish you usually only get in restaurants. I have also played with using goat cheese instead of Parmesan when I want something tangier.

Timing Is Everything

The polenta will hold its temperature surprisingly well, so do not stress about getting everything to finish at the exact same moment. You can make the polenta first and let it wait while you focus entirely on getting those scallops perfectly golden.

What to Serve Alongside

A simple arugula salad dressed with olive oil and more lemon juice works beautifully to cut through the richness. Keep the greens lightly dressed and let the scallops remain the star of the plate.

• A crisp white wine like Pinot Grigio balances the dish perfectly
• Crusty bread is never a bad idea for sopping up extra polenta
• Keep dessert light since this is already a rich main course

Save

Some dishes are meant for sharing, and this is one of them. Watch how quiet the table gets when everyone takes that first bite together.

Recipe FAQs

→ How do you achieve the perfect sear on scallops?

Dry scallops thoroughly before cooking and heat the skillet until very hot. Use a mix of butter and oil and sear scallops without moving them for 2 minutes per side until golden.

→ What ensures creamy polenta texture?

Slowly whisk cornmeal into simmering milk and water, stirring frequently over low heat for 20-25 minutes until thick and smooth. Adding butter and Parmesan enriches the creaminess.

→ Can I substitute the fresh herbs used for garnish?

Yes, parsley or chives work well, but fresh basil or thyme can also complement the scallops and polenta nicely.

→ Why add lemon juice and zest to scallops?

Lemon juice and zest brighten the scallops’ natural sweetness, balancing the richness of butter and Parmesan for a fresh, lively flavor.

→ What wine pairs best with this dish?

Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the creamy polenta and delicate scallop flavors beautifully.