Golden Scallops Atop Silky Parmesan Polenta
A luxurious dish featuring succulent scallops on a bed of creamy, Parmesan-infused polenta, perfect for impressing guests or enjoying a special meal.
Ingredients
For the Polenta
- 1 cup medium grind cornmeal
- 3 tbsp butter For mixing into polenta
- 4 cups chicken broth or water Use chicken broth for more flavor
- 1 tsp kosher salt For boiling water
- 1/3 cup Parmesan cheese, grated Freshly grated is best
For the Scallops
- 1 lb jumbo scallops Pat dry before cooking
- 2 tbsp oil for frying High heat oil like canola or grape seed
- Salt Salt and freshly ground pepper To taste
- 3 cloves garlic, smashed For infusing butter
For the Brown Butter
- 1/4 cup butter For browning
For Garnishing
- Fresh lemon For squeezing on top
- Fresh parsley Chopped, for garnish
Instructions
Preparation of Polenta
- In a medium pot, bring the chicken broth or water to a boil and add the kosher salt.
- Gradually whisk in the cornmeal, stirring constantly to avoid lumps.
- Reduce the heat to low; stir until it begins to thicken.
- Cover and continue to cook for about 20 minutes, stirring occasionally.
- Once cooked, turn off the heat, stir in the Parmesan cheese and butter, and mix until smooth. Pour the polenta into serving plates.
Cooking the Scallops
- Heat the oil in a non-stick skillet over high heat.
- Pat the jumbo scallops dry and season them liberally with salt and freshly ground pepper.
- Place the scallops in the hot pan, making sure not to overcrowd them. Sear for about 2-3 minutes until golden brown on one side.
- Carefully flip the scallops and sear for an additional 30 seconds to a minute—cooking them until just opaque.
- Transfer the scallops directly onto the creamy polenta.
Making the Brown Butter
- In a separate skillet over medium heat, combine the butter and smashed garlic.
- Stir until the garlic becomes fragrant and the butter turns golden and foamy.
- Remove from heat. Discard the garlic and drizzle the brown butter over the scallops and polenta.
Garnishing
- Finish by garnishing your dish with freshly chopped parsley and a squeeze of lemon for that zesty kick.
Notes
To ensure perfectly seared scallops, make sure they are completely dry before seasoning. The polenta can be prepared in advance and reheated. Consider adding chili flakes for hint of heat or dash of cream to your polenta for a richer texture.