Scallops with Herb Brown Butter over Polenta
Seared Scallops with Herb Brown Butter over Polenta is a luxurious, flavorful dish that combines tender, perfectly seared scallops with a rich and creamy polenta base, all topped with a fragrant herb butter. This dish offers a delicate balance of textures and flavors, making it a stunning choice for dinner parties, special occasions, or a simple yet sophisticated weeknight meal.
Equipment
Ingredients
For the Scallops:
- 1 lb 450g fresh sea scallops, cleaned and patted dry
- 1 tablespoon olive oil for searing
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper to taste
- Fresh lemon wedges for serving
For the Creamy Polenta:
- 1 cup coarse cornmeal polenta
- 4 cups water or low-sodium chicken broth for extra flavor
- 2 tablespoons unsalted butter
- ½ cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
For the Herb Butter Sauce:
- ½ cup unsalted butter softened
- 2 tablespoons fresh parsley finely chopped
- 1 tablespoon fresh thyme leaves finely chopped
- 1 tablespoon fresh basil finely chopped
- 1 garlic clove minced
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper to taste
Ingredient Highlights:
- Scallops: Scallops are low in fat and rich in protein making them a healthy and indulgent seafood option. Their naturally sweet and tender flavor is perfect when simply seared.
- Polenta: Polenta is a comforting and versatile dish made from cornmeal. It absorbs flavors beautifully and when prepared with butter and Parmesan cheese, becomes wonderfully creamy and rich.
- Herb Butter: The combination of fresh herbs garlic, lemon, and butter adds a fragrant and savory element that enhances the flavor of the scallops and polenta.
- Lemon: Lemon adds a refreshing zesty brightness that balances the richness of the butter and polenta, and also complements the natural sweetness of the scallops.
Instructions
Prepare the Creamy Polenta:
- Cook the Polenta: In a medium saucepan, bring the water or chicken broth to a boil over medium-high heat. Gradually add the polenta, whisking constantly to prevent lumps. Reduce the heat to low and continue to cook, stirring occasionally, for 20-25 minutes, or until the polenta thickens and becomes creamy.
- Add Butter and Cheese: Once the polenta has reached the desired consistency, stir in the butter and Parmesan cheese. Season with salt and freshly ground black pepper to taste. Keep the polenta warm while you prepare the scallops.
Prepare the Herb Butter:
- Make the Herb Butter: In a small bowl, combine the softened butter, chopped parsley, thyme, basil, garlic, lemon zest, and lemon juice. Season with salt and freshly ground black pepper to taste. Stir everything together until well combined. Set aside to allow the flavors to meld.
Cook the Scallops:
- Sear the Scallops: Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, carefully place the scallops in the pan, ensuring they do not overlap. Sear the scallops for 2-3 minutes on each side until golden brown and opaque in the center. Do not move the scallops around in the pan while cooking to ensure they form a beautiful sear.
- Finish with Butter: After flipping the scallops, add the 2 tablespoons of butter to the pan. As the butter melts, spoon it over the scallops for added flavor and richness. Cook for another 1-2 minutes, then remove the scallops from the pan and set aside.
Assemble the Dish:
- Plate the Dish: Spoon a generous portion of the creamy polenta onto each plate. Arrange the seared scallops on top of the polenta, then drizzle with the prepared herb butter sauce.
- Serve: Garnish with fresh lemon wedges for an extra burst of citrus, and serve immediately while everything is hot and flavorful.
Tried this recipe?Let us know how it was!