Description
Pan-seared scallops served with a fragrant herb brown butter sauce atop a bed of rich, creamy polenta.
Ingredients
Scale
For the Crust:
- 1 lb large sea scallops, patted dry
- 1 cup polenta
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup unsalted butter
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh lemon juice
- Salt and black pepper to taste
- 2 tbsp olive oil
Instructions
1. Prepare the Crust:
- Bring broth to a boil in a medium saucepan. Slowly whisk in polenta, reduce heat to low, and cook for 20-25 minutes, stirring frequently, until thick and creamy.
- Stir in heavy cream and Parmesan cheese until smooth. Season with salt and pepper to taste. Keep warm.
- Season scallops with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear scallops for 2-3 minutes per side until golden brown. Remove and set aside.
- In the same skillet, melt butter over medium heat. Cook until butter turns golden brown and smells nutty, about 3-4 minutes. Add garlic, parsley, thyme, and lemon juice. Cook for 1 minute.
- Return scallops to the skillet and toss gently in the herb brown butter sauce. Serve scallops and sauce over creamy polenta.
Notes
You can customize the seasonings to taste.