Description
Succulent scallops with herb brown butter dance atop creamy polenta, creating a luxurious coastal culinary experience. Mediterranean flavors and silky textures invite you to savor each elegant, perfectly balanced bite.
Ingredients
Scale
Main Ingredients:
- 16 fresh sea scallops
- 1 cup dried polenta (not instant)
- 5 cups water
Herbs and Seasonings:
- 4–5 sprigs Italian herbs (oregano, parsley, and thyme)
- Salt and pepper to taste
- Juice of 1/4 lemon
Dairy and Fat:
- 8 tablespoons (1/2 cup) butter
Instructions
- Prepare a large pot and combine polenta with water, bringing the mixture to a vigorous boil while whisking continuously to prevent clumping.
- Reduce heat to medium-low, allowing polenta to simmer and thicken, stirring frequently until the mixture pulls away from pot sides, approximately 45-50 minutes.
- Incorporate butter into the polenta, seasoning with salt and adjusting flavor to personal preference.
- Pat scallops completely dry using paper towels, then season with salt and pepper on both surfaces.
- Heat a skillet to high temperature, adding oil to create a searing environment for the scallops.
- Carefully place scallops into hot skillet, searing each side for roughly 3 minutes until golden brown and achieving desired internal doneness.
- Remove scallops from skillet and set aside on a clean plate.
- Reduce skillet heat to medium-low, adding remaining butter and fresh herbs to create a fragrant brown butter sauce.
- Cook butter until it develops a rich, nutty aroma and transforms to a golden brown color, approximately 1-2 minutes.
- Immediately remove skillet from heat and introduce fresh lemon juice to halt cooking process.
- Plate polenta as a creamy base, arrange seared scallops on top, and generously drizzle with herb-infused brown butter sauce.
Notes
- Whisk constantly during initial cooking to prevent stubborn lumps from forming and ensure a silky, smooth texture.
- Pat scallops completely dry with paper towels to achieve a golden-brown crust and prevent steaming instead of searing.
- Watch butter carefully when browning to prevent burning; look for a nutty aroma and light golden color for maximum flavor complexity.
- Swap butter with olive oil for a dairy-free version, or use cauliflower puree instead of polenta for a low-carb alternative that still provides a creamy base.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 456 kcal
- Sugar: 0 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 95 mg