Lemon Garlic Scallops with Polenta (Printable)
Golden seared scallops finished with lemon-garlic butter, served atop creamy, comforting polenta. Elegant and simple.
# What You'll Need:
→ For the Scallops
01 - 1 lb large sea scallops, patted dry
02 - 1 tablespoon olive oil
03 - 2 tablespoons unsalted butter, divided
04 - 2 cloves garlic, minced
05 - Zest of 1 lemon
06 - 2 tablespoons fresh lemon juice
07 - 2 tablespoons fresh parsley, chopped
08 - Salt and freshly ground black pepper to taste
→ For the Polenta
09 - 1 cup coarse cornmeal
10 - 4 cups water or low-sodium chicken broth
11 - 1 cup whole milk
12 - 2 tablespoons unsalted butter
13 - 1/2 cup grated Parmesan cheese
14 - Salt and freshly ground black pepper to taste
# Directions:
01 - In a medium saucepan, bring water or broth and milk to a gentle boil. Gradually whisk in the cornmeal to avoid lumps. Reduce heat to low and cook, stirring frequently, for 20 to 25 minutes until thick and creamy.
02 - Stir in butter and grated Parmesan cheese. Season with salt and pepper to taste. Cover and keep warm on low heat.
03 - Pat scallops dry and season both sides generously with salt and freshly ground black pepper.
04 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot, add scallops without crowding the pan; work in batches if necessary. Sear for 2 minutes per side until golden and just opaque at the center. Transfer to a plate and tent with foil.
05 - Add remaining 1 tablespoon butter to the skillet. Add minced garlic and sauté for 30 seconds until fragrant. Stir in lemon zest and juice while scraping up any browned bits from the pan bottom.
06 - Remove from heat and gently return scallops to the pan, tossing carefully to coat in the sauce. Spoon warm polenta onto plates, top with scallops, drizzle with lemon-garlic butter sauce, and garnish with fresh parsley.
# Expert Advice:
01 -
- The contrast between silky, sweet scallops and creamy polenta creates this luxurious mouthfeel that belies how surprisingly simple it is to pull together.
- That bright lemon-garlic sauce brings everything to life and somehow makes both casual weeknights and special occasions feel like youve been cooking like this forever.
02 -
- Polenta will thicken dramatically as it sits, so keep a little extra warm liquid nearby to adjust consistency just before serving if needed.
- Overcrowding scallops in the pan causes them to steam instead of sear, robbing you of that gorgeous caramelized crust that makes this dish so special.
03 -
- The key to preventing polenta lumps is adding it to the liquid in a thin, steady stream while whisking constantly rather than dumping it all in at once.
- For scallops with the most beautiful caramelization, place them in the pan and then dont touch them for a full two minutes before flipping, resisting the urge to peek or move them around.