Perfectly seared scallops with golden edges and buttery centers, served over pan-fried discs of creamy polenta and finished with herbaceous garlic butter. Sophisticated, satisfying, and irresistibly good.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Polenta Discs
1 cup polenta (coarse cornmeal)
4 cups water or low-sodium vegetable/chicken broth
½ tsp salt
2 tbsp butter
¼ clove grated parmesan (optional)
Freshly ground pepper
Olive oil, for pan-frying
For the Garlic Butter Scallops
12 large sea scallops (dry-packed), side muscle removed
2 tbsp butter
1 tbsp olive oil
2 cloves garlic, finely minced
1 tsp lemon zest
1 tbsp lemon juice
1 tbsp fresh parsley, chopped
Salt & pepper, to taste
Prepare the Polenta
1
Bring water (or broth) to a boil. Add salt.
Slowly whisk in the polenta to avoid clumping.
Reduce heat and simmer, stirring frequently, for 15–20 minutes until thick and creamy.
Stir in butter and parmesan (if using).
Pour into a greased baking dish or sheet to about ½-inch thickness. Let cool and set (20–30 minutes or overnight).
Once firm, use a round cutter or glass to cut out discs .
Pan-Fry the Polenta Discs
2
Heat olive oil in a skillet over medium-high heat.
Pan-fry polenta discs until golden and crispy on both sides (2–3 minutes per side).
Transfer to a plate lined with paper towel. Keep warm.
Sear the Scallops
3
Pat scallops very dry. Season with salt and pepper.
Heat butter and olive oil in a clean skillet over medium-high.
When hot, add scallops (do not overcrowd). Sear 1½–2 minutes per side until golden crust forms.
During the last 30 seconds, add garlic, lemon zest, and juice.
Spoon garlic butter over scallops as they finish. Remove from pan.
Assemble & Serve
4
Place a warm polenta disc on a serving plate.
Top with a seared scallop.
Spoon garlic butter over the top.
Garnish with fresh parsley, a crack of pepper, and lemon wedge (optional).
Variations
5
Add a pea purée or truffle oil drizzle under the scallop.
Swap scallops for shrimp or wild mushrooms for a vegetarian version.
Use herb oil or brown butter instead of lemon garlic butter for richness.
Pairing Suggestions
6
Wine: Chardonnay (unoaked), Pinot Grigio, or Champagne
Cocktail: Lemon vodka spritz or dry martini
NA: Sparkling water with cucumber or iced white tea
Ingredients For the Polenta Discs
1 cup polenta (coarse cornmeal)
4 cups water or low-sodium vegetable/chicken broth
½ tsp salt
2 tbsp butter
¼ clove grated parmesan (optional)
Freshly ground pepper
Olive oil, for pan-frying
For the Garlic Butter Scallops
12 large sea scallops (dry-packed), side muscle removed
2 tbsp butter
1 tbsp olive oil
2 cloves garlic, finely minced
1 tsp lemon zest
1 tbsp lemon juice
1 tbsp fresh parsley, chopped
Salt & pepper, to taste
Directions Prepare the Polenta
1
Bring water (or broth) to a boil. Add salt.
Slowly whisk in the polenta to avoid clumping.
Reduce heat and simmer, stirring frequently, for 15–20 minutes until thick and creamy.
Stir in butter and parmesan (if using).
Pour into a greased baking dish or sheet to about ½-inch thickness. Let cool and set (20–30 minutes or overnight).
Once firm, use a round cutter or glass to cut out discs .
Pan-Fry the Polenta Discs
2
Heat olive oil in a skillet over medium-high heat.
Pan-fry polenta discs until golden and crispy on both sides (2–3 minutes per side).
Transfer to a plate lined with paper towel. Keep warm.
Sear the Scallops
3
Pat scallops very dry. Season with salt and pepper.
Heat butter and olive oil in a clean skillet over medium-high.
When hot, add scallops (do not overcrowd). Sear 1½–2 minutes per side until golden crust forms.
During the last 30 seconds, add garlic, lemon zest, and juice.
Spoon garlic butter over scallops as they finish. Remove from pan.
Assemble & Serve
4
Place a warm polenta disc on a serving plate.
Top with a seared scallop.
Spoon garlic butter over the top.
Garnish with fresh parsley, a crack of pepper, and lemon wedge (optional).
Variations
5
Add a pea purée or truffle oil drizzle under the scallop.
Swap scallops for shrimp or wild mushrooms for a vegetarian version.
Use herb oil or brown butter instead of lemon garlic butter for richness.
Pairing Suggestions
6
Wine: Chardonnay (unoaked), Pinot Grigio, or Champagne
Cocktail: Lemon vodka spritz or dry martini
NA: Sparkling water with cucumber or iced white tea
Garlic Butter Scallops on Polenta Discs
