Romantic Scallops Polenta (Printable)

Seared scallops served on creamy, Parmesan polenta with lemon and fresh herbs for a refined dish.

# What You Need:

→ For the Polenta

01 - 1 cup (160 g) medium-grind cornmeal
02 - 3 cups (720 ml) whole milk
03 - 1 cup (240 ml) water
04 - 1/2 teaspoon kosher salt
05 - 2 tablespoons unsalted butter
06 - 1/3 cup (30 g) 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, for garnish (optional)

# Steps:

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 (do not overcrowd). 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 crisp seared scallops creates pure comfort on a plate
  • This looks and tastes like something from a fancy restaurant but comes together in under an hour
  • Lemon and herbs brighten everything perfectly without overpowering the delicate scallops
02 -
  • Patting the scallops completely dry is not optional, moisture prevents proper searing and you will end up with steamed instead of caramelized seafood
  • Do not crowd the pan when searing, work in batches if necessary so each scallop gets proper contact with the hot surface
03 -
  • Buy dry scallops rather than wet treated ones if you can find them, they sear much better and do not release water during cooking
  • Add a splash of cream to the polenta at the very end for an even more luxurious texture that feels incredibly indulgent

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