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Golden Scallops Atop Silky Parmesan Polenta

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A luxurious dish featuring tender golden scallops on creamy Parmesan polenta, perfect for special occasions or family dinners.

Ingredients

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  • 1 cup medium grind cornmeal
  • 3 tbsp butter
  • 4 cups chicken broth or water
  • 1 tsp kosher salt
  • 1/3 cup Parmesan cheese, grated
  • 1 lb jumbo scallops
  • 2 tbsp oil for frying
  • Salt and freshly ground pepper to taste
  • 3 garlic cloves, smashed
  • 1/4 cup butter
  • Fresh lemon
  • Fresh parsley for garnish

Instructions

  1. Begin by bringing 4 cups of chicken broth or water to a vigorous boil in a medium-sized pot, adding 1 teaspoon of kosher salt.
  2. Gradually whisk in 1 cup of medium grind cornmeal while continuously stirring to avert lumps from forming.
  3. Once combined, reduce the heat to low. Stir the mixture until it begins to thicken, then cover and continue cooking on low for 20 minutes while stirring occasionally.
  4. After cooking, remove from heat and mix in 1/3 cup of grated Parmesan cheese and 3 tablespoons of butter.
  5. While the polenta cooks, pat 1 lb of jumbo scallops dry with a paper towel and season generously with salt and freshly ground pepper.
  6. Heat 2 tablespoons of oil in a nonstick skillet over medium-high heat until shimmering.
  7. Carefully place the scallops in the hot pan without overcrowding them, searing for 2-3 minutes until a golden crust forms.
  8. Flip the scallops and allow them to sear for another 30 seconds to 1 minute, or until they are opaque in the center.
  9. Move the scallops directly onto serving plates over the velvet polenta.
  10. In another skillet, melt 1/4 cup of butter over medium heat.
  11. Add the 3 smashed garlic cloves, stirring until the garlic begins to sizzle and the butter turns a rich golden color.
  12. Remove from heat, discard the garlic, and drizzle the aromatic brown butter over the scallops and polenta before serving.
  13. Finish by garnishing with freshly chopped parsley and a squeeze of lemon.

Notes

Pat scallops dry before cooking for a golden crust; use a nonstick skillet to prevent sticking.

Nutrition

Find it online: https://yummyfirst.com/golden-scallops-silky-parmesan-polenta/