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.
Equipment
Ingredients
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
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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