Garlic Herb Seared Scallops over Creamy Polenta

• 1 1/2 cups coarse cornmeal
• 4 cups water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1/2 cup grated Parmesan cheese (optional)
• 1 pound sea scallops
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon paprika
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Steps

1. 1 In a medium saucepan, bring water, 1 teaspoon salt, and 1/2 teaspoon black pepper to a boil. Gradually whisk in cornmeal.
2. 2 Reduce heat to low and cook, stirring occasionally, until polenta is thick and creamy, about 15 minutes. Stir in butter and Parmesan if using.
3. 3 Pat scallops dry with paper towels. Season with garlic powder, thyme, paprika, salt, and pepper.
4. 4 Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
5. 5 Once hot, add scallops, ensuring not to crowd the pan. Sear for 2-3 minutes per side until golden and just cooked through.
6. 6 Add minced garlic to the skillet during the last minute of cooking, stirring to release its aroma.
7. 7 Divide polenta among four plates, top with scallops, and sprinkle with fresh parsley.
8. 8 Serve immediately for the best texture and flavor.

Equipment

• Medium saucepan
• Large skillet
• Whisk
• Tongs or spatula

Variations

• Add sautéed spinach or roasted bell peppers to the polenta for extra flavor and nutrients.
• Substitute scallops with shrimp for a different seafood experience.

Substitutions

• Use vegetable stock instead of water for added flavor in the polenta.
• Substitute Parmesan with nutritional yeast for a vegan version.

Pairings

• Roasted asparagus or broccoli.
• Garlic bread for scooping up extra polenta.

Nutrition

Tips

• Make sure scallops are completely dry before searing for a perfect crust.
• Don’t overcrowd the pan, sear scallops in batches if needed.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water or milk to maintain creaminess.

Freezing: This dish does not freeze well due to the texture of the scallops and polenta.

Serving Suggestions

• A crisp green salad with a lemon vinaigrette.
• A glass of crisp white wine like a Sauvignon Blanc.

FAQ