Description
Golden seared scallops draped in nutty herb brown butter, served over silky Parmesan polenta for an elegant, comforting dinner that comes together with simple techniques and big flavor.
Ingredients
Scale
- 1 1/2 lb large dry-packed sea scallops, patted very dry
- 1 1/4 tsp kosher salt, divided
- 3/4 tsp black pepper, divided
- 2 tbsp olive oil
- 6 tbsp unsalted butter, for brown butter sauce
- 1 small garlic clove, finely minced
- 1 tsp lemon zest, finely grated
- 2 tbsp fresh lemon juice
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, thinly sliced
- 1 cup coarse polenta cornmeal
- 3 cups low-sodium chicken broth
- 1 cup whole milk
- 1/2 cup finely grated Parmesan cheese
- 2 tbsp unsalted butter, for finishing polenta
Instructions
- Set a medium saucepan over medium heat and a large skillet over medium-high so both are hot and ready.
- Whisk broth, milk, and 1/2 teaspoon salt in the saucepan and bring to a gentle simmer.
- Season scallops on both sides with 3/4 teaspoon salt and 1/2 teaspoon pepper. Add olive oil to the hot skillet.
- While the liquids simmer, whisk polenta into the saucepan in a slow stream. Reduce heat to low and cook, whisking often, 20 to 25 minutes until thick and creamy. Stir in Parmesan and 2 tablespoons butter. Keep warm over very low heat, adding splashes of hot liquid to stay silky.
- Sear scallops in the hot skillet 2 to 3 minutes without moving until deep golden. Flip and cook 1 to 2 minutes more until just springy to the touch. Transfer to a warm plate.
- Lower skillet heat to medium-low. Add 6 tablespoons butter and cook, swirling, 2 to 3 minutes until the milk solids turn amber and smell nutty. Stir in garlic for 15 seconds, remove from heat, then add lemon zest, lemon juice, parsley, chives, and a pinch of pepper.
- Spoon creamy polenta into warm bowls, top with scallops, and drizzle generously with the herb brown butter. Serve immediately.
Notes
- Note: Dry scallops thoroughly and do not overcrowd the pan for the best golden crust.
- Stop browning the butter at amber and add lemon to halt cooking and keep flavors nutty, not bitter.
- Keep polenta loose and glossy by whisking in small splashes of hot broth or milk right before serving.
- If using wet-packed scallops, rinse, pat very dry, and allow to air-dry on paper towels in the fridge for 20 to 30 minutes.
- Leftover polenta chills firm; slice and pan-sear into crisp cakes for a great next-day side.
Nutrition
- Serving Size: 1 plate
- Calories: 610
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 17 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 130 mg