Best Seared Scallops with Caviar

Some nights call for a special dinner, and that’s when I turn to seared scallops with caviar. It’s the kind of dish that makes a regular Tuesday feel like an anniversary celebration, but here’s the thing – it’s actually pretty simple to make. I learned this recipe years ago when I wanted to recreate a dish I had at a fancy restaurant, and I was surprised by how straightforward it was.

I know caviar sounds fancy (and yes, it can be pricey), but paired with perfectly seared scallops, it creates a meal that’s worth every penny. The best part? You only need a small amount of caviar to make the dish feel extra special. I usually serve this when I want to impress dinner guests or when my husband and I are celebrating something – even if it’s just making it through a long work week.

If you’ve never seared scallops before, don’t worry. I’ll walk you through each step, and once you get the hang of it, you’ll wonder why you didn’t try it sooner. Trust me, your kitchen is about to smell like a seaside restaurant.

What Kind of Scallops Should I Use?

For the best seared scallops, you’ll want to look for “dry” or “chemical-free” sea scallops, which are different from smaller bay scallops. Dry scallops haven’t been treated with sodium tripolyphosphate (STP), a preservative that makes them absorb water and can prevent that beautiful golden crust from forming when you sear them. When you’re shopping, look for scallops that are creamy white or slightly pink, with a firm texture and a sweet, ocean-fresh smell. If you can only find frozen scallops, that’s okay too – just make sure to thaw them in the refrigerator overnight and pat them really dry with paper towels before cooking. Remember to remove the small side muscle (sometimes called the “foot”) if it’s still attached, as it can be tough when cooked.

Options for Substitutions

While some ingredients in this recipe are pretty specific, there are still several substitution options you can try:

• Scallops: Fresh scallops are key here, but if you can’t find them, you could use large shrimp (peeled and deveined) as an alternative. Just adjust cooking time to about 2-3 minutes per side.
• Polenta: Pre-made polenta is convenient, but you can use regular cornmeal (cook according to package directions with the chicken broth). Quick-cooking polenta works too – just follow the package instructions.
• Chicken broth: Vegetable broth works just as well here, or you can use water with a chicken bouillon cube dissolved in it.
• Parmesan cheese: Pecorino Romano or Grana Padano make good substitutes. They’ll give you that same salty, aged cheese flavor.
• Caviar: This is a luxury ingredient that’s central to the dish, but if needed, you could use salmon roe (ikura) or tobiko for a different but still special touch. The flavor and texture will be different, but still nice.
• Unsalted butter: You can use salted butter – just reduce the amount of garlic salt you add. Ghee also works well for searing the scallops as it has a higher smoke point.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking scallops is not properly drying them before searing – pat them thoroughly with paper towels, as any excess moisture will prevent that beautiful golden crust from forming. A common error is overcrowding the pan, which causes the scallops to steam instead of sear, so work in batches if needed to give each scallop enough space. The timing is crucial too – scallops only need about 1.5 to 2 minutes per side, and overcooking will turn them rubbery and tough. For the best results, make sure your pan is screaming hot before adding the scallops, and resist the urge to move them around – let them develop that perfect crust before flipping just once. When serving with caviar, add it at the very last moment to preserve its texture and temperature, and avoid cooking or heating the caviar as this will ruin its delicate flavor.

What to Serve With Seared Scallops?

Since seared scallops are such a special main dish, you’ll want to keep your sides simple and light to let them shine. A fresh green vegetable like asparagus or haricots verts works perfectly – just give them a quick steam and finish with a squeeze of lemon. For a starch, besides the polenta in this recipe, you could go with angel hair pasta tossed in olive oil and herbs, or fluffy white rice to soak up all those good pan juices. If you’re serving this as a starter, try pairing it with a crisp glass of white wine like Chablis or Sancerre, and maybe some crusty bread to round things out.

Storage Instructions

Immediate Use: Seared scallops are best enjoyed right after cooking while they’re still warm and have that perfect golden crust. The caviar should be kept chilled until the very moment you’re ready to serve. Once plated with caviar, eat within 15-20 minutes for the best taste and texture.

Keep Cold: If you have any leftover cooked scallops (without caviar), place them in an airtight container and keep them in the fridge for up to 24 hours. The polenta base can be stored separately in the refrigerator for up to 3 days. Never store unused caviar at room temperature – keep it in the coldest part of your fridge.

Prep Ahead: You can prepare the polenta base up to 2 days ahead and reheat it gently with a splash of broth when ready to serve. However, I recommend cooking the scallops just before serving – they really don’t taste the same reheated. And remember, once you’ve opened the caviar tin, it’s best to consume it all in one sitting.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 80-90 g
• Fat: 100-110 g
• Carbohydrates: 70-80 g

Ingredients

• 1 package organic italian herb polenta
• 1 1/2 cups chicken broth
• 3/4 cup grated parmesan cheese
• 12 fresh scallops
• Garlic salt and black pepper, to preference
• 4 tablespoons unsalted butter
• 1 seedless lemon
• 1 small can royal ossetra caviar (approx. 50 grams)

Step 1: Prepare the Polenta

Crumble the polenta into a saucepan and add the chicken stock.

Place the saucepan over medium high heat and whisk continuously until the polenta becomes creamy and free of lumps.

Once the desired consistency is reached, whisk in the Parmesan cheese and continue to heat until the cheese is fully melted, stirring occasionally to prevent burning.

Step 2: Season and Sear the Scallops

Season the scallops with garlic salt and pepper to taste.

In a sauté pan, melt butter over medium high heat.

Once the butter is fully melted and hot, place the scallops in the pan.

Sear them until they are golden brown on one side, then flip them to sear the other side until golden brown as well.

Ensure the scallops are cooked through but still tender.

Step 3: Plate the Dish

Divide the creamy polenta into equal portions among 4 plates.

Arrange 3 scallops on each plate, slightly overlapping them in a neat row.

For a final touch, squeeze fresh lemon over the scallops to add a zesty flavor.

Sprinkle equal portions of caviar over the scallops for an elegant garnish, adding a touch of luxury and flavor to your plate.