Description
A delightful dish combining succulent scallops with creamy parmesan polenta, perfect for family dinners and special occasions.
Ingredients
Scale
- 1 cup medium grind cornmeal
- 3 tbsp butter
- 4 cups chicken broth or water
- 1 tsp kosher salt
- 1/3 cup grated Parmesan cheese
- 1 lb jumbo scallops
- 2 tbsp high-heat frying oil (like canola or grape seed oil)
- Salt and freshly ground pepper to taste
- 3 garlic cloves, smashed
- 1/4 cup butter for browning
- Fresh lemon for garnish
- Fresh parsley for garnish
Instructions
- Bring the chicken broth or water to a boil in a medium pot, adding the kosher salt.
- Gradually, while whisking, add the cornmeal to the boiling liquid.
- Reduce the heat to low and continue stirring until the mixture thickens. Cover and let simmer for about 20 minutes.
- Add in the Parmesan cheese and butter, stirring until fully combined.
- Pour the creamy mixture into serving plates and set aside.
- Dry the scallops with a paper towel and season with salt and pepper.
- Heat the oil in a skillet over medium-high heat and sear the scallops for about 2-3 minutes on one side.
- Flip the scallops and sear the other side for an additional 30 seconds to a minute.
- Transfer the scallops onto the serving plates over the polenta.
- Combine the brown butter and garlic in a skillet over medium heat until browned, then drizzle over scallops and polenta.
- Garnish with fresh parsley and a squeeze of lemon.
Notes
Use dry, fresh scallops for the best sear and don’t overcrowd the pan. Experiment with vegetable broth for the polenta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg