This dish pairs creamy, golden polenta cut into discs with perfectly seared scallops, creating an elegant canapé. The polenta acts as a crispy, buttery base while the scallops bring a delicate sweetness. Ideal for cocktail parties or as a refined dinner starter, these bites can be garnished with microgreens, herbs, or a drizzle of lemon butter for added sophistication.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsMakes ~12 bites
For the polenta discs
1 cup polenta (coarse cornmeal)
3 cups chicken or vegetable stock (or water)
2 tbsp unsalted butter
½ cup grated Parmesan cheese
Salt & black pepper, to taste
Olive oil, for frying
For the scallops
12 large sea scallops
1 tbsp olive oil or unsalted butter
Salt & freshly ground black pepper
Optional garnish
Microgreens or fresh herbs (chives, parsley, or basil)
Lemon zest or a squeeze of lemon juice
Truffle oil (for an indulgent touch)
Cook the polenta
1
In a saucepan, bring the stock to a simmer.
Slowly whisk in the polenta to avoid lumps.
Cook over low heat, stirring frequently, until thickened (about 15–20 minutes ).
Stir in butter, Parmesan, salt, and pepper.
Pour the polenta into a greased baking dish (about ½ inch thick) and smooth the surface.
Let it cool to room temperature, then refrigerate for at least 30 minutes until firm.
Cut and crisp the polenta discs
2
Use a round cutter (about 2 inches wide) to cut discs from the firm polenta.
Heat a drizzle of olive oil in a skillet over medium heat.
Pan-fry the discs for 3–4 minutes per side , until golden and crispy. Set aside.
Sear the scallops
3
Pat scallops dry with paper towels (this helps achieve a golden crust).
Season lightly with salt and pepper.
Heat a skillet over medium-high heat with olive oil or butter until hot and shimmering.
Sear scallops for 1½–2 minutes per side , until caramelized and just opaque in the center.
Assemble & serve
4
Place one seared scallop on each polenta disc.
Garnish with microgreens, herbs, or a drizzle of lemon butter.
Serve immediately while warm.
Chef’s Notes & Variations
5
Make-ahead: The polenta can be cooked, chilled, and cut up to a day in advance. Crisp just before serving.
Flavor boost: Add garlic or herbs (rosemary, thyme) to the polenta while cooking.
Plating idea: Serve on a wooden board or slate platter for a rustic yet elegant presentation.
Pairing: A crisp white wine like Sauvignon Blanc or sparkling Prosecco balances the richness.
Ingredients Makes ~12 bites
For the polenta discs
1 cup polenta (coarse cornmeal)
3 cups chicken or vegetable stock (or water)
2 tbsp unsalted butter
½ cup grated Parmesan cheese
Salt & black pepper, to taste
Olive oil, for frying
For the scallops
12 large sea scallops
1 tbsp olive oil or unsalted butter
Salt & freshly ground black pepper
Optional garnish
Microgreens or fresh herbs (chives, parsley, or basil)
Lemon zest or a squeeze of lemon juice
Truffle oil (for an indulgent touch)
Directions Cook the polenta
1
In a saucepan, bring the stock to a simmer.
Slowly whisk in the polenta to avoid lumps.
Cook over low heat, stirring frequently, until thickened (about 15–20 minutes ).
Stir in butter, Parmesan, salt, and pepper.
Pour the polenta into a greased baking dish (about ½ inch thick) and smooth the surface.
Let it cool to room temperature, then refrigerate for at least 30 minutes until firm.
Cut and crisp the polenta discs
2
Use a round cutter (about 2 inches wide) to cut discs from the firm polenta.
Heat a drizzle of olive oil in a skillet over medium heat.
Pan-fry the discs for 3–4 minutes per side , until golden and crispy. Set aside.
Sear the scallops
3
Pat scallops dry with paper towels (this helps achieve a golden crust).
Season lightly with salt and pepper.
Heat a skillet over medium-high heat with olive oil or butter until hot and shimmering.
Sear scallops for 1½–2 minutes per side , until caramelized and just opaque in the center.
Assemble & serve
4
Place one seared scallop on each polenta disc.
Garnish with microgreens, herbs, or a drizzle of lemon butter.
Serve immediately while warm.
Chef’s Notes & Variations
5
Make-ahead: The polenta can be cooked, chilled, and cut up to a day in advance. Crisp just before serving.
Flavor boost: Add garlic or herbs (rosemary, thyme) to the polenta while cooking.
Plating idea: Serve on a wooden board or slate platter for a rustic yet elegant presentation.
Pairing: A crisp white wine like Sauvignon Blanc or sparkling Prosecco balances the richness.
Seared Scallops on Polenta Discs
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