Here’s my go-to recipe for seared scallops with polenta, featuring perfectly cooked scallops with a golden-brown crust, served on top of creamy, smooth polenta made with fresh herbs and Parmesan cheese.
This combination has become my family’s favorite special occasion dinner. I love making it when we have guests over because it looks fancy but takes less than 30 minutes to prepare. Plus, who doesn’t love a restaurant-style meal made right at home?
Why You’ll Love These Seared Scallops with Polenta
- Restaurant-quality meal – You can make this impressive dish at home for a fraction of the cost of dining out, and it’s easier than you might think.
- Quick cooking time – While the polenta simmers, you can prep and sear the scallops – the whole meal comes together in under an hour.
- Simple ingredients – With just a handful of basic ingredients like cornmeal, butter, and scallops, you can create this elegant dinner that looks like it came from a fancy restaurant.
- Perfect date night dinner – The creamy polenta paired with perfectly seared scallops makes for a romantic dinner that’s sure to impress your special someone.
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 them from getting that nice golden crust when seared. When you’re at the store, look for scallops that are slightly tan or pinkish (not bright white) and have a firm, slightly sticky texture. If you can only find frozen scallops, that’s okay too – just make sure to thaw them in the refrigerator and pat them really dry with paper towels before cooking to help achieve that perfect golden-brown sear.
Options for Substitutions
Let’s talk about what you can swap in this recipe while still keeping the dish tasty:
- Scallops: While scallops are the star here, you could use large shrimp as an alternative. Just adjust cooking time to about 2-3 minutes per side until they’re pink and opaque.
- Cornmeal: For the polenta, you really need to stick with cornmeal – it’s the foundation of the dish. Quick-cooking polenta works too, just follow the package instructions for liquid ratios.
- Parmesan cheese: You can swap Parmesan with Pecorino Romano or Grana Padano. If you’re dairy-free, you can skip the cheese and add a bit more salt to taste.
- Chicken stock: Vegetable stock works just as well, or plain water with a pinch extra salt. The stock adds flavor but isn’t crucial to the recipe’s success.
- High-heat oil: Any neutral oil with a high smoke point will work – try avocado oil, refined coconut oil, or even light olive oil. Just avoid extra virgin olive oil as it can burn at high temperatures.
- Butter: For dairy-free options, use ghee or olive oil in the polenta. For the sauce, you can use olive oil, though you’ll miss some of that rich buttery flavor.
Watch Out for These Mistakes While Cooking
The biggest challenge when cooking scallops is getting that perfect golden-brown crust while keeping the inside tender – this won’t happen if your scallops are wet, so make sure to pat them completely dry with paper towels before searing.
Another common mistake is overcrowding the pan, which causes the scallops to steam instead of sear – work in batches if needed and leave plenty of space between each scallop.
For the polenta, constant stirring is key to prevent lumps from forming, and if you notice it becoming too thick while cooking, don’t hesitate to add more hot stock or water to achieve a smooth, creamy consistency.
Temperature control is crucial throughout – the pan should be smoking hot for the scallops (but not burning the oil), while the polenta needs gentle, consistent heat to cook properly without scorching at the bottom of the pot.
What to Serve With Seared Scallops and Polenta?
This elegant combination of scallops and creamy polenta pairs wonderfully with simple vegetable sides that won’t overshadow the delicate seafood. A quick sautéed mix of asparagus or broccolini makes for a perfect green addition to the plate, especially when finished with a squeeze of lemon. If you’re in the mood for something leafy, try serving it alongside an arugula salad dressed with olive oil and shaved parmesan – the peppery greens complement the sweet scallops nicely. For a bit of extra color and flavor, roasted cherry tomatoes or a simple white wine sauce spooned over the top brings everything together beautifully.
Storage Instructions
Keep Fresh: For the best taste and texture, try to enjoy your scallops right after cooking – they’re at their peak when fresh! If you have leftover polenta, keep it in an airtight container in the fridge for up to 3 days. The polenta will firm up when chilled, which is totally normal.
Save Separately: If you do have leftover scallops, store them separately from the polenta in the fridge for no more than 2 days. Keep in mind that reheated scallops might not be as tender as when freshly cooked, but they’ll still work in a pinch!
Warm Up: To bring life back to chilled polenta, warm it up in a pan with a splash of milk or stock, stirring until it’s smooth and creamy again. For the scallops, gently warm them in a pan over low heat just until heated through – be careful not to overcook them, as they can get tough.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 90-100 g
- Fat: 120-130 g
- Carbohydrates: 150-160 g
Ingredients
- 1 cup cornmeal, medium grind
- 3 tablespoons butter
- 4 cups chicken stock or water
- 1 teaspoon kosher salt
- 1/3 cup grated parmesan cheese
- 1 pound large scallops
- 2 tablespoons high-heat oil for frying (such as canola or grapeseed oil)
- Salt and freshly ground black pepper
- 3 garlic cloves, crushed
- 1/4 cup butter
Step 1: Cook the Polenta
Begin by boiling broth or water with a pinch of salt in a medium-sized pot.
Once boiling, slowly add the cornmeal, whisking constantly to prevent any lumps from forming.
Reduce the heat to low and continue to stir with the whisk until the mixture just starts to thicken, then cover the pot with a lid.
Allow the polenta to cook for 20 minutes, stirring occasionally to maintain a smooth consistency.
Once cooked, turn off the heat and stir in Parmesan cheese and butter until well combined.
Pour the creamy polenta into serving plates, ready to be topped.
Step 2: Sear the Scallops
While the polenta is cooking, heat a little oil in a nonstick skillet over medium-high heat.
Pat the scallops as dry as possible to ensure a good sear, then season them with salt and pepper.
Add the scallops to the hot pan and sear them for 2-3 minutes on one side.
Flip them over and sear for an additional 30 seconds to a minute on the other side.
Once perfectly seared, place the scallops directly onto the prepared polenta on the serving plates.
Step 3: Make the Garlic Butter Sauce
In a clean skillet, place smashed garlic cloves and butter over medium heat.
Stir the mixture and watch closely as the garlic begins to sizzle and the butter turns golden and foamy.
Remove the skillet from the heat, discard the garlic, and drizzle the aromatic butter sauce over the scallops and polenta, adding a rich finishing touch.
Step 4: Serve and Enjoy
Your delicious polenta with seared scallops is now ready to enjoy!
Serve immediately to savor the delightful combination of creamy polenta topped with perfectly cooked scallops and a luscious garlic butter drizzle.