Garlic Butter Seared Scallops & Herb Polenta Bowl
Seared garlic butter scallops over creamy Parmesan herb polenta with spinach.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Makes
- 4 bowls
Scallops need almost nothing but a very hot pan and dry surfaces. Buy "dry" scallops, which haven't been treated with phosphates; "wet" scallops release liquid and won't brown.
Why this recipe works
A dry surface and very hot pan create a crust in two minutes before the center overcooks.
Ingredient notes
Scallops are done when opaque all the way through and just firm; overcooked scallops turn rubbery.
Common mistakes
- Wet scallops that steam.
- Crowding the pan.
What to serve with it
Lemon wedges and a green salad.
Meal prep
Best eaten fresh.
More bowls like this
Cooking tips
Remove the small tough side muscle from each scallop. Don't touch them while searing.
Swaps and variations
Use large shrimp. Use quick polenta.
Storing and reheating
Refrigerate within 2 hours and eat within 1 to 2 days. Reheat very gently.
Recipe
Garlic Butter Seared Scallops & Herb Polenta Bowl
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Makes
- 4 bowls
Ingredients
You’ll need: heavy skillet (stainless or cast iron); medium saucepan; whisk; paper towels
Method
-
Bring the water and 1/2 teaspoon salt to a boil, whisk in the cornmeal and cook on low 25 minutes, stirring often. Stir in the Parmesan and chives; keep covered.
-
Season the scallops with the remaining salt. Heat the oil in a heavy skillet over high heat until just smoking.
-
Add the scallops, flat side down, without crowding. Sear 2 minutes without moving, until a deep golden crust forms.
-
Turn, add the butter and garlic and baste 1 to 2 minutes, until the scallops are opaque and firm but slightly springy (145°F / 63°C). Transfer to a plate and stir the lemon juice into the pan butter.
-
Wilt the spinach in the pan for 1 minute.
-
Divide polenta and spinach among 4 bowls, add the scallops and spoon over the garlic butter.
Questions
What are dry scallops?
Scallops not treated with phosphate solution; they sear much better.
How do I know they're done?
Opaque and slightly firm, at 145°F (63°C).
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