Description
Golden seared scallops rest on a bed of creamy polenta, drizzled with nutty herb-infused brown butter for a dinner that’s both elegant and comforting. This restaurant-style dish is surprisingly easy to make at home and perfect for any special occasion.
Ingredients
1 pound dry sea scallops
Salt and pepper to taste
1 tablespoon olive oil
6 tablespoons unsalted butter
1 tablespoon fresh thyme leaves
1 tablespoon finely chopped fresh sage
1 small garlic clove minced
1 teaspoon lemon juice
1 cup polenta (coarse cornmeal)
4 cups water (or a mix of water and milk)
1/2 teaspoon salt
2 tablespoons butter
1/2 cup grated Parmesan cheese
Instructions
1. Bring water and salt to a boil in a saucepan. Slowly whisk in the polenta, reduce heat to low, and stir frequently for 25-30 minutes until thick and creamy. Stir in butter and Parmesan. Cover and keep warm.
2. Pat scallops dry with paper towels and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear scallops for 2-3 minutes per side until golden crust forms. Remove and set aside.
3. In the same skillet, reduce heat to medium. Add butter and cook until it begins to brown and smell nutty, about 2-3 minutes. Stir in garlic, thyme, and sage. Cook for 30 seconds, remove from heat, and stir in lemon juice.
4. Spoon polenta onto serving plates, top with scallops, and drizzle with herb brown butter. Serve immediately.
Notes
Use dry scallops for the best sear.
Stir polenta consistently to avoid lumps.
Brown butter should be golden, not burnt—watch closely.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 460
- Sugar: 1g
- Sodium: 480mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 80mg
Keywords: scallops, brown butter, creamy polenta, seafood dinner