Golden Scallops Atop Silky Parmesan Polenta
Indulge in tender, perfectly seared scallops served over a creamy bed of Parmesan polenta, creating a delightful contrast of textures and flavors.
Ingredients
For the Polenta
- 1 cup medium grind cornmeal
- 4 cups chicken broth or water Use vegetable broth for a vegetarian option.
- 1 tsp kosher salt
- 3 tbsp butter
- 1/3 cup Parmesan cheese, grated
For the Scallops
- 1 lb jumbo scallops Pat dry before cooking.
- 2 tbsp oil for frying Can use olive oil or vegetable oil.
- 3 garlic cloves, smashed
- 1/4 cup butter For browning.
Instructions
Preparation for Polenta
- Bring 4 cups of chicken broth or water and 1 teaspoon of kosher salt to a boil in a medium pot.
- Slowly add the medium grind cornmeal while whisking constantly to prevent lumps.
- Reduce heat to low, cover, and cook for about 20 minutes, stirring occasionally.
- Turn off the heat, then stir in the butter and grated Parmesan cheese until creamy.
- Pour the polenta into serving plates as a base for scallops.
Cooking the Scallops
- Heat 2 tablespoons of oil in a nonstick skillet over medium-high heat.
- Pat the scallops dry and season with salt and pepper.
- Carefully place the scallops into the hot pan and sear for 2-3 minutes without moving them.
- Flip the scallops gently and sear for another 30 seconds to 1 minute until opaque and cooked through.
- Transfer the scallops onto the creamy polenta.
Making the Brown Butter
- In another skillet, combine 1/4 cup of butter and 3 smashed garlic cloves over medium heat.
- Stir occasionally until the butter turns golden and foamy with a nutty aroma.
- Remove from heat, discard the garlic, and drizzle over the scallops and polenta.
Notes
For best results, ensure scallops are dry before cooking. Garnish with smoked paprika, and use well-seasoned nonstick pans to prevent sticking. Leftovers can be stored in airtight containers in the refrigerator for two days.