Romantic Scallops Polenta Delight

My husband and I discovered scallops on our anniversary trip to a tiny coastal town in Maine. The restaurant owner taught us that great scallops need nothing more than a hot pan and patience. When we recreated them at home, adding creamy polenta felt like the right way to stretch such a precious ingredient into something that felt like a full meal. Now this dish is our shorthand for special occasions, even when they are just regular Tuesdays.

I once made this for my sister who claimed she hated seafood because of a bad experience with rubbery scallops at a wedding. Watching her face light up after that first bite, completely changing her mind, taught me that most people who say they dislike scallops have simply never had them cooked properly. Now she requests this dinner every time she visits.

Ingredients

• Whole milk: Creates the luxurious base for the polenta that water alone cannot achieve
• Polenta: Coarse cornmeal absorbs the milk slowly, developing a deep corn flavor
• Parmesan cheese: Adds savory depth and helps create the velvety texture
• Large sea scallops: Look for dry scallops that have not been treated with solution
• Lemon zest and juice: Brightens the rich butter sauce and cuts through the polentas creaminess
• Fresh parsley: Adds color and a fresh herbal note to balance the dish

Instructions

Make the compound butter first:

Mix softened butter with lemon zest, lemon juice, parsley, garlic and a pinch of salt until well combined. Set aside at room temperature while you prepare everything else.

Start the polenta base:

Bring the milk, water and salt to a gentle simmer in a medium saucepan over medium heat. Whisk gradually to prevent lumps from forming.

Cook the polenta slowly:

Reduce heat to low and stir frequently for 15 to 20 minutes until thickened. The polenta should pull away slightly from the sides of the pan.

Finish the polenta:

Stir in the butter and Parmesan until melted and smooth. Season with black pepper, cover and keep warm.

Prep the scallops:

Pat the scallops thoroughly dry with paper towels. Season both sides generously with salt and pepper.

Sear the scallops:

Heat olive oil and butter in a large skillet over medium high heat until shimmering. Add scallops and cook for 1 to 2 minutes per side until golden brown and just opaque in the center.

Plate the dish:

Spoon polenta onto two warmed plates and arrange scallops on top. Dollop with lemon herb butter and serve immediately while the scallops are still hot.

Save

This recipe became part of my cooking repertoire after I realized that the most memorable meals are often the simplest ones prepared with care. My friend still talks about that dinner where she learned scallops could be tender and sweet instead of tough and rubbery.

Choosing the Right Scallops

Look for dry scallops at your fish counter rather than wet treated ones. Dry scallops sear better and have a naturally sweet flavor. If you are unsure, ask your fishmonger directly. The color should be translucent ivory, not pure white or grey.

Getting That Golden Crust

Do not overcrowd the pan or move the scallops once they hit the heat. Let them develop a crust undisturbed. The pan should be hot enough that the scallops sizzle immediately upon contact.

Making It Your Own

The lemon herb butter is endlessly adaptable and can accommodate what you have on hand or prefer. Basil, tarragon or chives all work beautifully in place of parsley. A splash of white wine in the polenta adds depth.

• Swap in goat cheese for Parmesan if you prefer tangier polenta
• Add crispy pancetta or prosciutto on top for extra texture
• Try thyme and rosemary in the butter for a more earthy flavor profile

Save

Good food is meant to be shared, even on a random Thursday. This one always brings people to the table.

Recipe FAQs

→ How do I achieve perfectly seared scallops?

Ensure scallops are dry before cooking to get a golden crust. Use medium-high heat and cook each side for 1½–2 minutes.

→ What makes the polenta creamy and smooth?

Gradually whisking in polenta to simmering milk and water, then stirring frequently ensures a smooth texture. Adding butter and Parmesan enriches the creaminess.

→ Can I prepare the lemon-herb butter in advance?

Yes, mixing softened butter with lemon zest, juice, garlic, and parsley ahead saves time and allows flavors to meld.

→ What sides complement scallops and polenta?

Light salads or steamed vegetables balance this dish well. A crisp white wine pairs beautifully too.

→ How to prevent scallops from sticking to the pan?

Use enough oil and butter, heat the pan until shimmering, and avoid moving scallops until a crust forms.