Tender Seared Scallops Polenta (Printable)

Seared scallops paired with creamy Parmesan polenta and fresh herbs for an elegant main dish.

# What You'll Need:

→ For the Polenta

01 - 1 cup medium-grind cornmeal (polenta)
02 - 3 cups whole milk
03 - 1 cup water
04 - 1/2 teaspoon kosher salt
05 - 2 tablespoons unsalted butter
06 - 1/3 cup 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 cheese for garnish (optional)

# How to Make It:

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 without overcrowding. 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 creamy polenta and caramelized scallops is the kind of thing that makes people pause and take notice
  • It comes together faster than you would think, making weeknight elegance entirely possible
02 -
  • Wet scallops will steam instead of sear, so take the time to pat them thoroughly dry before they hit the pan
  • Do not overcrowd the skillet or the pan temperature will drop too much for proper caramelization
03 -
  • Room temperature scallops will cook more evenly than cold ones from the fridge
  • Let the pan get properly hot before adding any ingredients or you will miss that crucial sear

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