Lemon Garlic Scallops with Polenta (Print)

Golden seared scallops finished with bright lemon-garlic butter, served over creamy, comforting polenta. Sophisticated yet simple.

# Ingredient List:

→ For the Scallops

01 - 1 pound large sea scallops, patted dry
02 - 1 tablespoon olive oil
03 - 2 tablespoons unsalted butter, divided
04 - 2 cloves garlic, minced
05 - Zest of 1 lemon
06 - 2 tablespoons freshly squeezed lemon juice
07 - 2 tablespoons fresh parsley, chopped
08 - Salt and freshly ground black pepper to taste

→ For the Polenta

09 - 1 cup coarse cornmeal
10 - 4 cups water or low-sodium chicken broth
11 - 1 cup whole milk
12 - 2 tablespoons unsalted butter
13 - 1/2 cup grated Parmesan cheese
14 - Salt and freshly ground black pepper to taste

# How-To Steps:

01 - In a medium saucepan, bring water or broth and milk to a gentle boil. Gradually whisk in the cornmeal to avoid lumps. Reduce heat to low and cook, stirring frequently, for 20 to 25 minutes until thick and creamy.
02 - Stir in butter and grated Parmesan cheese. Season with salt and pepper to taste. Cover and keep warm on low heat.
03 - While the polenta cooks, season scallops on both sides generously with salt and freshly ground black pepper.
04 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once the pan is hot, add scallops without overcrowding; work in batches if needed. Sear for 2 minutes per side until golden and just opaque in the center. Transfer to a plate and tent with foil.
05 - Add the remaining 1 tablespoon butter to the skillet. Add minced garlic and sauté for 30 seconds until fragrant. Stir in lemon zest and juice, scraping up any browned bits from the pan bottom. Remove from heat.
06 - Return seared scallops to the skillet and toss gently to coat in the lemon-garlic butter sauce. Spoon creamy polenta onto serving plates, top with scallops, and drizzle with the pan sauce. Garnish with fresh chopped parsley.

# Expert Suggestions:

01 -
  • The scallops cook in under five minutes but taste like youve been training in Italy for years.
  • That moment when the lemony butter sauce hits the creamy polenta creates a flavor combination that even my food-skeptical brother requests for his birthday dinner.
02 -
  • If your scallops release too much water and steam rather than sear, youre likely overcrowding the pan or your scallops werent dried properly.
  • The polenta will continue to thicken as it sits, so if you finish it before the scallops, you may need to whisk in a splash of hot water before serving.
03 -
  • The best scallops will have a slightly sweet smell, like fresh seawater, never fishy or ammonia-like.
  • Let your scallops come to room temperature for about 15 minutes before cooking for the most even sear from edge to center.

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