Description
Golden-seared scallops served over a bed of creamy parmesan polenta, finished with a rich herb-infused brown butter sauce. This elegant, easy-to-make dinner is perfect for a cozy night in or entertaining guests with flair.
Ingredients
6 large sea scallops
3 tablespoons unsalted butter
2 sprigs fresh rosemary
4 sprigs fresh thyme
1 tablespoon chopped fresh parsley
2 cloves garlic, finely minced
1 cup polenta (or yellow cornmeal)
3 cups milk
1 cup water or broth
1⁄2 cup grated parmesan cheese
1 tablespoon butter (for polenta)
Salt, to taste
Black pepper, to taste
Olive oil, for searing
Instructions
1. Pat scallops dry with paper towels and season both sides with salt and pepper.
2. Heat a skillet over medium-high heat with a splash of olive oil. Add scallops and sear undisturbed for 2–3 minutes per side until golden brown. Set aside.
3. In the same skillet over medium heat, melt butter until foamy and golden. Add garlic and fresh herbs. Cook for 30 seconds, then remove from heat.
4. In a separate saucepan, bring milk and water (or broth) to a simmer. Slowly whisk in polenta.
5. Cook polenta over low heat, stirring regularly for 20–25 minutes until creamy. Add parmesan, butter, and salt to taste.
6. Spoon polenta into serving bowls, top with scallops, and drizzle with herb brown butter. Serve warm.
Notes
Always pat scallops very dry for the best sear and golden crust.
Stir polenta often to prevent sticking and to get the creamiest texture.
Don’t walk away while browning butter—watch for golden color and nutty aroma.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 4g
- Sodium: 680mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: scallops, brown butter, creamy polenta, elegant dinner