Golden Scallops with Herb Brown Butter over Creamy Polenta

Imagine this: a cozy evening, soft lighting, and the rich aroma of seared scallops mingling with the creamy scent of Parmesan polenta. You deserve to experience this culinary delight without stepping foot into a high-end restaurant. This dish, Golden Scallops with Herb Brown Butter over Creamy Polenta, is designed for you—the home cook eager to impress without the fuss.

Whether you’re planning a special dinner for two or treating yourself to a well-deserved indulgence, this recipe brings restaurant-quality flavors to your kitchen. In under 40 minutes, you can create a meal that combines the delicate sweetness of scallops with the comforting creaminess of Parmesan-infused polenta, all elevated by a nutty brown butter sauce.

Why You’ll Love this Recipe:

This dish is a harmonious blend of textures and flavors:

• Golden Scallops: Seared to perfection, offering a crispy exterior and tender interior.
• Silky Parmesan Polenta: Creamy, cheesy, and comforting, serving as the perfect base.
• Nutty Brown Butter Sauce: Adds depth and richness, tying the dish together beautifully.

Ideal for date nights, special occasions, or when you simply want to treat yourself, this meal promises to delight your senses and elevate your culinary repertoire.

Ingredients:

Pro Tip: Pat your scallops very dry to get that golden sear.

Step-by-Step Guide:

How to Cook Creamy Parmesan Polenta:

1. Boil the Liquid: In a medium pot, bring the chicken broth or water to a boil. Add the kosher salt.
2. Add Cornmeal: Slowly whisk in the medium grind cornmeal to prevent lumps.
3. Simmer: Reduce heat to low and cook, covered, for 20 minutes, stirring occasionally.
4. Finish: Turn off the heat, stir in the butter and grated Parmesan cheese until melted and smooth. Serve warm.

Perfectly Pan-Seared Scallops:

1. Prepare Scallops: Pat the scallops dry with paper towels. Season both sides with salt and pepper.
2. Heat Pan: In a nonstick skillet, heat the high-heat oil over medium-high heat until shimmering.
3. Sear Scallops: Add the scallops to the pan, cooking for 2–3 minutes on the first side until golden brown. Flip and cook for an additional 30 seconds to 1 minute. Remove from the pan and set aside.

Make the Garlic Brown Butter Drizzle:

1. Melt Butter: In the same skillet, melt the butter over medium heat.
2. Add Garlic: Add the smashed garlic cloves and cook until the butter turns golden and foamy.
3. Finish: Remove from heat, discard the garlic, and drizzle the brown butter over the seared scallops and polenta.

Garnishing & Plating Tips:

• Freshness & Flavor: Squeeze fresh lemon juice over the dish just before serving to add brightness.
• Presentation: Garnish with freshly chopped parsley for a pop of color and freshness.
• Serving Suggestion: Plate the polenta first, top with scallops, and drizzle with brown butter for an elegant presentation.

Nutritional Information:

• Calories per Serving: Approximately 600 kcal
• Prep Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4

Tips for Success and Variations:

Cooking Tips:

• Dry Scallops: Ensure your scallops are thoroughly dried before searing to achieve a golden crust.
• Hot Pan: Use a hot pan to sear the scallops quickly, preventing them from becoming rubbery.

Recipe Variations:

• Vegetarian Option: Replace scallops with pan-fried mushrooms for a vegetarian twist.
• Different Grains: Substitute polenta with creamy mashed potatoes or risotto for variety.
• Herb Infusion: Add fresh herbs like thyme or rosemary to the brown butter for added aroma.

Frequently Asked Questions:

What type of scallops should I buy?

Opt for jumbo sea scallops, preferably dry-packed, as they sear better and have a sweeter flavor.

Can I make the polenta ahead of time?

Yes, you can prepare the polenta in advance. Store it in the refrigerator and reheat with a splash of broth or water to restore its creamy texture.

How do I prevent rubbery scallops?

Avoid overcooking the scallops. Sear them for 2–3 minutes on the first side, then flip and cook for an additional 30 seconds to 1 minute.

What can I serve with this dish?

A crisp green salad or steamed asparagus pairs beautifully with Golden Scallops and Parmesan Polenta.

Conclusion: Restaurant-Quality, Made Simple

Recreating a luxurious dish like Golden Scallops with Herb Brown Butter over Creamy Polenta at home is not only achievable but also incredibly rewarding. With simple ingredients and straightforward techniques, you can enjoy a gourmet meal in the comfort of your own kitchen. So, gather your ingredients, follow the steps, and indulge in this delightful culinary experience.

More Recipe Suggestions:

Lemon Garlic Butter Scallops

Bacon-Wrapped Maple Glazed Scallops

Brown Butter S’mores Chocolate Chip Cookie Skillet

Chocolate Cherry Galette with Whipped Cream Topping

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Golden Scallops with Herb Brown Butter over Creamy Polenta

Imagine this: a cozy evening, soft lighting, and the rich aroma of seared scallops mingling with the creamy scent of Parmesan polenta. You deserve to experience this culinary delight without stepping foot into a high-end restaurant. This dish, Golden Scallops with Herb Brown Butter over Creamy Polenta, is designed for you—the home cook eager to impress without the fuss.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American, Italian

Servings 4 Servings

Equipment

• Measuring cups and spoons
• Mixing Bowls w/lids
• Grater/Micro plane Set
• Garlic Mincer
• Herb Scissors/Chopper
• Large Non-Stick Skillet 14-inch

Ingredients

  

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Polenta:

• 1 cup medium grind cornmeal
• 3 tbsp butter
• 4 cups chicken broth or water
• 1 tsp kosher salt
• 1/3 cup Parmesan cheese grated

Scallops:

• 1 lb jumbo scallops
• 2 tbsp oil for frying high heat, like canola or grape seed oil
• Salt and freshly ground pepper

Brown Butter:

• 3 garlic cloves smashed
• 1/4 cup butter

Garnish:

• Fresh lemon
• Fresh parsley

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Instructions

 

Polenta:

• Boil the broth or water with salt in a medium pot.
• Slowly add the cornmeal, whisking constantly to avoid lumps.
• Reduce heat to low; stir until it starts to thicken, then cover and continue cooking for 20 minutes, stirring occasionally.
• Turn off the heat, add Parmesan cheese and butter, stir to combine, and pour into serving plates.

Scallops:

• Heat oil in a nonstick skillet.
• Pat scallops dry, season with salt and pepper, and place in the hot pan.
• Sear for 2-3 minutes on one side, then flip and sear for another 30 seconds to a minute.
• Place directly onto the serving plates over the polenta.

Brown Butter:

• Combine butter and garlic in a skillet over medium heat.
• Stir until the garlic sizzles and the butter turns golden and foamy, then remove from heat, discard the garlic, and drizzle over the scallops and polenta.

Garnish:

• Garnish with fresh parsley and a squeeze of lemon.

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