Romantic Scallops with Polenta (Printable version)

Tender scallops served over creamy Parmesan polenta with a touch of lemon-herb butter.

# What you'll 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, combine softened butter, lemon zest, lemon juice, chopped parsley, minced garlic, and pinch of salt. Mix thoroughly until well incorporated. Set aside at room temperature for serving.
02 - In a medium saucepan over medium heat, bring whole milk, water, and salt to a gentle simmer. Watch carefully to prevent boiling over.
03 - Gradually whisk in polenta while stirring constantly to prevent lumps. Reduce heat to low and continue cooking for 15–20 minutes, stirring frequently, until mixture thickens and becomes creamy. Stir in butter, grated Parmesan, and black pepper. Cover and keep warm.
04 - Pat scallops completely dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
05 - Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Add scallops in a single layer without crowding. Sear for 1½–2 minutes per side until golden brown crust forms and centers are just opaque. Remove from heat immediately.
06 - Spoon warm polenta onto two serving plates. Arrange seared scallops atop polenta. Drizzle with prepared lemon-herb butter. Garnish with additional parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The contrast between crisp golden scallops and velvety polenta makes every bite feel luxurious
  • It comes together in under 45 minutes but tastes like something youd order on a special date night
  • The lemon herb butter pulls everything together with a bright finish that cuts through the richness
02 -
  • Wet scallops will steam instead of sear, so pat them thoroughly dry before seasoning
  • Don't overcrowd the pan or the temperature will drop and you'll lose that golden crust
  • Polenta thickens quickly as it stands, so add a splash of warm milk if needed before serving
03 -
  • If your scallops have a tough side muscle, pinch it off before cooking for even tenderness
  • Make extra lemon herb butter and freeze it in small logs for future quick meals

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