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.
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.
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.
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.
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).
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.
Wine: Chardonnay (unoaked), Pinot Grigio, or Champagne
Cocktail: Lemon vodka spritz or dry martini
NA: Sparkling water with cucumber or iced white tea
6 servings