Golden Scallops Atop Silky Parmesan Polenta
A vibrant dish featuring beautifully seared scallops served on creamy, buttery polenta, offering a delightful balance of flavors.
Ingredients
For the Polenta
- 1 cup medium grind cornmeal Serves as the base for the dish.
- 3 tbsp butter Adds richness to the polenta.
- 4 cups chicken broth or water Used for cooking the polenta.
- 1 tsp kosher salt For seasoning the broth.
- 1/3 cup Parmesan cheese, grated Adds a nutty flavor.
For the Scallops
- 1 lb jumbo scallops Preferably dry-packed for best flavor.
- 2 tbsp oil for frying High heat oil like canola or grapeseed oil.
- Salt and freshly ground pepper To taste.
- 3 cloves garlic, smashed Adds depth of flavor.
- 1/4 cup butter For browning and flavor.
- Fresh lemon For garnish and brightness.
- Fresh parsley For garnish.
Instructions
Preparation of Polenta
- Start by bringing the chicken broth or water to a rolling boil in a medium pot. Add the kosher salt.
- Gradually whisk in the medium grind cornmeal, mixing constantly to prevent lumps.
- Reduce heat to low and stir frequently until thickened, about 20 minutes.
- Once thickened, mix in Parmesan cheese and butter until melted and creamy.
Cooking the Scallops
- Heat oil in a nonstick skillet over medium-high heat until shimmering.
- Pat scallops dry, season with salt and pepper, and sear them for 2-3 minutes without moving.
- Flip the scallops and cook for another 30 seconds to a minute until just cooked through.
- Place scallops onto the creamy polenta.
Making Brown Butter
- In a separate skillet, combine remaining butter and smashed garlic over medium heat.
- Cook until garlic turns golden and butter is foamy, then drizzle over scallops and polenta.
Garnishing
- Finish with fresh parsley and a squeeze of fresh lemon juice.
Notes
Ensure scallops are dry for the perfect sear. Substitute shrimp for scallops or add sautéed mushrooms for variation.