Description
Pan-seared scallops with a nutty herb brown butter sauce served atop a bed of rich, creamy Parmesan polenta.
Ingredients
Scale
For the Crust:
- 1 lb dry sea scallops, side muscle removed
- 1 cup coarse ground polenta
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 4 tbsp unsalted butter
- 1 tbsp fresh thyme leaves, chopped
- 1 tbsp fresh parsley, chopped
- 1/2 lemon, juiced
- Salt and freshly ground black pepper to taste
- 2 tbsp olive oil
Instructions
1. Prepare the Crust:
- For the polenta: In a medium saucepan, bring the broth to a boil. Slowly whisk in the polenta. Reduce heat to low and simmer, stirring frequently, for 25-30 minutes until thick and creamy. Stir in the heavy cream and Parmesan cheese. Season with salt and pepper. Cover and keep warm.
- Pat the scallops completely dry with a paper towel. Season both sides generously with salt and pepper.
- Heat olive oil in a large skillet over high heat. When the oil is shimmering, add the scallops, making sure not to overcrowd the pan. Sear for 2-3 minutes per side until a golden-brown crust forms. Transfer to a plate.
- Reduce the heat to medium. Add the butter to the same skillet. Cook, swirling the pan, until the butter melts, foams, and turns a nutty brown color. Immediately remove from heat and stir in the fresh thyme, parsley, and lemon juice.
- To serve, spoon the creamy polenta into bowls. Top with the seared scallops and drizzle the herb brown butter sauce over everything.
Notes
You can customize the seasonings to taste.