Save Experience tender sea scallops perfectly seared in olive oil and butter, placed on a bed of creamy polenta enriched with Parmesan cheese. The polenta is gently cooked to achieve a smooth, velvety texture using milk and water, then seasoned lightly with salt and pepper. Finished with a bright splash of lemon juice and fresh herbs like parsley or chives, this dish balances richness and freshness elegantly. Ideal for a special occasion, it offers a harmonious blend of textures and flavors that highlight the simplicity and refinement of Italian-inspired coastal cuisine.
The kitchen was quiet except for the gentle sizzle of butter and polenta bubbling away on the stove. I had been waiting months to make this scallop recipe, ever since my partner mentioned how much they loved seafood but rarely got to enjoy it at home. There's something about searing scallops that feels like a tiny act of love, each one needing attention and perfect timing. That evening taught me that restaurant quality food is not about secret techniques, but about patience and not rushing the golden crust.
I made this dish again for our anniversary and realized halfway through that I had forgotten to buy fresh parsley. The garden was bare except for some chives, which turned out to be even better than I planned. Sometimes the small improvisations become the things we look forward to most. Now this scallop recipe has become our go to for celebrating the little victories.
Ingredients
- 1 cup medium grind cornmeal: This creates the perfect texture, not too smooth and not too coarse, allowing the polenta to hold its own against the scallops
- 3 cups whole milk and 1 cup water: The combination of milk and water gives richness without being overwhelmingly heavy, letting the corn flavor shine through
- 2 tablespoons unsalted butter: Essential for both the polenta and searing, butter adds that unmistakable depth that makes this feel special
- 1/3 cup freshly grated Parmesan: Use the real stuff here, pre grated cheese does not melt the same way or bring the same salty umami punch
- 10 large sea scallops: Pat them completely dry with paper towels, this is the secret to getting that gorgeous golden crust everyone wants
- 1 tablespoon each olive oil and butter: The oil prevents the butter from burning while the butter provides all the flavor, a classic dual fat technique
- 1 tablespoon fresh lemon juice and 1 teaspoon zest: This bright acid cuts through the richness and wakes up the entire dish
- 2 tablespoons fresh herbs: Parsley or chives work beautifully, adding that final pop of color and fresh flavor
Instructions
- Start the polenta base:
- Combine milk, water, and salt in a medium saucepan and bring to a gentle simmer over medium heat, watching carefully so it does not boil over
- Whisk in the cornmeal:
- Slowly pour in the cornmeal while whisking constantly to prevent any lumps from forming, then reduce heat to low
- Cook the polenta:
- Let it bubble gently for 20 to 25 minutes, stirring frequently with a wooden spoon until the mixture thickens and becomes creamy
- Add richness and flavor:
- Stir in the butter and Parmesan cheese until melted and fully incorporated, then season with black pepper and keep warm
- Prep the scallops:
- Season both sides of the scallops generously with salt and pepper while you heat the olive oil and butter in a large non stick skillet over medium high heat
- Sear the first side:
- Place scallops in the pan in a single layer without crowding and let them sear undisturbed for about 2 minutes until a deep golden brown crust forms
- Finish the second side:
- Flip each scallop carefully and cook for just 1 to 2 minutes more until barely opaque in the center, then remove from heat
- Add bright finishing touches:
- Drizzle the scallops with lemon juice and sprinkle with zest right in the pan, letting the warm scallops absorb the citrus
- Plate it up:
- Spoon a bed of creamy polenta onto each warm plate and arrange the scallops on top, then garnish with fresh herbs and extra Parmesan if desired
Save This dish transformed from something I was nervous about attempting into a recipe that now feels like an old friend. There is a quiet confidence that comes with making something so beautiful and delicious in your own kitchen.
Getting That Perfect Sear
The most important lesson I learned about scallops is patience. Letting them develop that crust without tempting to peek or move them makes all the difference between good and extraordinary. The sound should be a steady sizzle, not an aggressive pop, and the smell should be buttery and sweet, never acrid.
Polenta Perfection
Traditional Italian polenta requires much longer cooking, but this medium grind version gives you restaurant results in a fraction of the time. Stirring frequently is not just about preventing sticking, it actually helps release the starches for that incredibly creamy texture. If it gets too thick before serving, a splash of warm milk brings it right back to life.
Wine Pairing Wisdom
A crisp Pinot Grigio or Sauvignon Blanc cuts through the richness beautifully while complementing the sweet scallop meat. The wine should be cold and poured just before serving to keep everything light and refreshing. We discovered that even a simple weekday Tuesday becomes worth celebrating when this combination is on the table.
- Set out all ingredients before you start, scallops cook faster than you think
- Warm your plates in the oven for a few minutes, this keeps everything at the perfect temperature
- Have your lemons zested and juiced ahead of time so the finishing steps feel effortless
Save I hope this recipe becomes part of your own collection of special moments, whether for anniversaries or just because Tuesdays deserve celebrating too.
