Romantic Scallops Polenta Delight (Printable)

Seared scallops paired with creamy Parmesan polenta and lemon-herb butter for an elegant touch.

# What You'll Need:

→ For the Polenta

01 - 2 cups whole milk
02 - 1 cup water
03 - ½ teaspoon salt
04 - ½ cup polenta or 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 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 to prevent lumps. Reduce heat to low and cook, stirring frequently, for 15–20 minutes 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 the scallops and sear for 1½–2 minutes per side until golden brown and just opaque in the center. Remove from heat immediately.
04 - Spoon creamy polenta onto two warmed plates. Arrange seared scallops on top of the polenta. Drizzle with the prepared lemon-herb butter and garnish with additional parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The contrast between crisp seared scallops and silky polenta makes every bite interesting
  • Restaurant quality results are achievable at home with just a few simple techniques
  • The lemon herb butter ties everything together with minimal effort
02 -
  • Scallops will continue cooking slightly after they leave the pan so remove them when just barely opaque in the center
  • Wet scallops will steam instead of sear so pat them completely dry before cooking
  • Polenta thickens quickly as it stands so keep it covered and whisk in a splash of warm milk if needed
03 -
  • Warm your plates before serving so everything stays hot
  • Have all ingredients measured before you start since the cooking happens quickly

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