Golden Scallops Atop Silky Parmesan Polenta
This delightful dish features perfectly seared scallops resting atop creamy Parmesan polenta, offering a harmonious blend of textures and flavors, perfect for any dining occasion.
Ingredients
For the Polenta
- 1 cup medium grind cornmeal The heart of your polenta, offering a warm and creamy base.
- 4 cups chicken broth or water Adds a flavorful base to the polenta.
- 1 tsp kosher salt Essential for seasoning your dish.
- 1/3 cup Parmesan cheese, grated Provides a nutty and savory kick.
- 3 tbsp butter For richness in the polenta.
For the Scallops
- 1 lb jumbo scallops Fresh and plump for the main protein.
- 2 tbsp oil for frying (high heat) Canola or grape seed oil is recommended.
- Salt and freshly ground pepper to taste For seasoning the scallops.
For the Brown Butter Sauce
- 3 garlic cloves, smashed Infuses flavor into the sauce.
- 1/4 cup butter Adds a rich, nutty flavor.
- Fresh lemon for squeezing Brightens the dish.
- Fresh parsley for garnish Offers a pop of color and freshness.
Instructions
Prepare the Polenta
- In a medium pot, bring the broth or water to a boil and add the salt.
- Gradually whisk in the cornmeal, ensuring you whisk constantly to prevent lumps.
- Lower the heat to a simmer. Stir until thickened, cover and cook for about 20 minutes, stirring occasionally.
- Once cooked, turn off the heat and mix in the Parmesan cheese and butter until melted.
- Pour the polenta into serving plates.
Cook the Scallops
- In a large nonstick skillet, heat the oil over high heat.
- Pat the scallops dry with paper towels and season with salt and pepper.
- Carefully place the scallops in the hot pan, searing for 2-3 minutes without moving.
- Gently flip each scallop and sear for an additional 30 seconds to 1 minute until cooked through.
- Transfer the scallops to the plates atop the polenta.
Prepare the Brown Butter Sauce
- In a separate skillet over medium heat, combine the butter and smashed garlic cloves.
- Swirl the pan until the butter foams and turns golden brown, and the garlic is aromatic.
- Remove from heat, discard the garlic, and drizzle the brown butter over the scallops and polenta.
Garnish and Serve
- Finish the dish with freshly chopped parsley and a squeeze of lemon juice over the top.
Notes
For perfectly cooked scallops, ensure they are patted dry to achieve a golden crust. Use high heat for a quick Maillard reaction, enhancing flavor. Consider adding lemon zest or chili flakes for extra flair.